Leftover Grilled Salmon Chowder
Description
This leftover grilled salmon chowder recipe uses leftover salmon, red potatoes, peas, corn, Swiss cheese, Cheddar cheese, and a touch of dill weed.
Ingredients
•
5 small red potatoes, cut into bite-size pieces
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2 tablespoons olive oil
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1 onion, diced
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2 stalks celery, thinly sliced
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2 tablespoons all-purpose flour, or as needed
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1/2 teaspoon salt
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1/4 teaspoon ground black pepper
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4 cups 2% milk
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1 cooked salmon fillet, flaked
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1 1/4 cups frozen peas
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1 1/4 cups frozen corn
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1 teaspoon dried dill weed
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1/2 cup shredded reduced-fat Swiss cheese
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1/2 cup shredded reduced-fat Cheddar cheese
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1 green onion, finely chopped
Directions
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.
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.
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.