Leftover Grilled Salmon Chowder

This leftover grilled salmon chowder recipe uses leftover salmon, red potatoes, peas, corn, Swiss cheese, Cheddar cheese, and a touch of dill weed.

• Preparation Time: 15 mins
• Cooking Time: 50 mins
• Total Time: 1 hr 5 mins
• Calories: 389 Calories

Ingredients

• 2 tablespoons olive oil
• 1 onion, diced
• 1 teaspoon dried dill weed
• 2 stalks celery, thinly sliced
• 1 green onion, finely chopped
• 2 tablespoons all-purpose flour, or as needed
• 5 small red potatoes, cut into bite-size pieces
• 4 cups 2% milk
• 1 cooked salmon fillet, flaked
• 0.25 teaspoon ground black pepper
• 0.5 teaspoon salt
• 0.5 cup shredded reduced-fat Swiss cheese
• 0.5 cup shredded reduced-fat Cheddar cheese
• 1.25 cups frozen peas
• 1.25 cups frozen corn

Recipe Instructions

Step 1

Place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.

Step 2

Heat olive oil in a large saucepan over medium-high heat. Add onion and celery; sauté until tender, 5 to 7 minutes. Add flour, salt, and black pepper; stir until well combined.

Step 3

Slowly whisk milk into onion mixture; bring to a boil, stirring constantly. Reduce heat to medium; simmer until thickened, about 10 minutes. Add potatoes, salmon, peas, corn, and dill; cook until heated through, about 10 minutes. Stir in Swiss cheese and Cheddar cheese until cheeses are melted and heated through, about 5 minutes. Garnish servings with green onion.