Leftover Salmon Fillet Chowder
Ingredients
- 2 potatoes, peeled and cut bite size ⓘ
- 1 small onion, diced ⓘ
- 1 celery rib, sliced thinly
- 2 tablespoons butter ⓘ
- 2 tablespoons flour ⓘ
- 1/2 teaspoon salt ⓘ
- 1/4 teaspoon pepper ⓘ
- 4 cups 2% low-fat milk or 4 cups half-and-half ⓘ
- 1 salmon fillet, deboned, fully cooked and flaked ⓘ
- 1 1/4 cups peas, frozen ⓘ
- 1/2 cup swiss cheese, shredded ⓘ
- 1/2 cup cheddar cheese, shredded ⓘ
- 1 teaspoon dill weed ⓘ
- 1 green onion, finely diced for garnish ⓘ
Instructions
- Boil potatoes until tender, drain and set aside.
- In large saucepan (preferably non-stick) saute onions and celery in butter until tender.
- Add flour, salt and pepper and stir until blended.
- Slowly whisk in milk.
- Bring to a boil stirring constantly, reduce heat to medium and cook until thickened, about 10 minutes.
- Add potatoes, salmon, peas and dill and heat through.
- Stir in cheeses and cook until melted.
- Serve garnished with green onions.
Nutrition & Diet Analysis (per serving)
849
kcal
42% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).