Leftover Grilled Salmon Chowder
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 ⓘ
Instructions
- 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.
- 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.
- 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.
Nutrition & Diet Analysis (per serving)
828
kcal
41% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).