Leftover Grilled Salmon Chowder
Ingredients1 h 5 m servings 388 cals
- 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.
- Partner tip: Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Per Serving: 388 calories; 13.1 g fat; 46.5 g carbohydrates; 22.8 g protein; 37 mg cholesterol; 417 mg sodium. Full nutrition
ReviewsRead all reviews 5
I had leftover salmon from a party and needed soup for lunch, this was easy, I had everything and it was delicious. I had a zuke that was getting a little soft, diced that an threw it in too. O...
Tasty and a great way to use up leftover grilled salmon. I made it exactly as stated. My whole family loved it.
Super. Used extra T of flour, added 2 T butter to olive oil, fresh corn, 1 carrot with the onion and celery, no peas. Came out great and nice and sweet. Delicious.
2/2016. used leftover salmon and wild rice. Added peas and sautéed onion and celery. Instant mashed potatoes to thicken.