Leftover Grilled Salmon Chowder Recipe

Name: Leftover Grilled Salmon Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 small red potatoes, cut into bite-size pieces; 2 tablespoons olive oil; 1 onion, diced; 2 stalks celery, thinly sliced; 2 tablespoons all-purpose flour, or as needed; 1/2 teaspoon salt; 1/4 teaspoon ground black pepper; 4 cups 2% milk; 1 cooked salmon fillet, flaked; 1 1/4 cups frozen peas; 1 1/4 cups frozen corn; 1 teaspoon dried dill weed; 1/2 cup shredded reduced-fat Swiss cheese; 1/2 cup shredded reduced-fat Cheddar cheese; 1 green onion, finely chopped

Servings: persons

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

1
Place potatoes into 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.
2
Heat olive oil in a large saucepan over medium-high heat; saute onion and celery in hot oil until tender, 5 to 7 minutes. Add flour, salt, and pepper to onion mixture and stir until well-combined.
3
Slowly whisk milk into onion mixture; bring to a boil, stirring constantly. Reduce heat to medium and simmer until thickened, about 10 minutes. Add potatoes, flaked salmon, peas, corn, and dill; cook until heated through, about 10 minutes. Stir Swiss cheese and Cheddar cheese into chowder until cheese is melted and heated through, about 5 minutes. Ladle chowder into bowls and garnish with green onion.

620

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 5 small red potatoes, cut into bite-size pieces, 2 tablespoons olive oil, 1 onion, diced, 2 stalks celery, thinly sliced, and more.

Yes, Leftover Grilled Salmon Chowder falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Leftover Grilled Salmon Chowder

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