Leftover Grilled Salmon Chowder

Name: Leftover Grilled Salmon Chowder
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
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; 0.5 teaspoon salt; 0.25 teaspoon ground black pepper; 4 cups 2% milk; 1 cooked salmon fillet, flaked; 1.25 cups frozen peas; 1.25 cups frozen corn; 1 teaspoon dried dill weed; 0.5 cup shredded reduced-fat Swiss cheese; 0.5 cup shredded reduced-fat Cheddar cheese; 1 green onion, finely chopped

4.6

(10)

8 Reviews

3 Photos

So simple and delicious! My hubby and I love it! It's delicious and a great way to use up leftover salmon! To make this even easier, plan ahead and grill extra potatoes in foil while grilling the salmon. Then just toss the cooked potatoes in the same time as the salmon.

Recipe by gogreen3

Published on March 10, 2020

3

Prep Time:

15 mins

Cook Time:

50 mins

Total Time:

1 hrs 5 mins

Servings:

6

Yield:

6 servings

Jump to Nutrition Facts

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
½ teaspoon salt
¼ teaspoon ground black pepper
4 cups 2% milk
1 cooked salmon fillet, flaked
1 ¼ cups frozen peas
1 ¼ cups frozen corn
1 teaspoon dried dill weed
½ cup shredded reduced-fat Swiss cheese
½ cup shredded reduced-fat Cheddar cheese
1 green onion, finely chopped

Directions

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.

Cook's Notes:

You can use red or purple potatoes. Cooking the potatoes ahead reduces prep/cook time by at least 20 to 30 minutes!

You can substitute any low-fat milk for the 2% milk. You can substitute Colby cheese for the Cheddar cheese.

Use a large non-stick saucepan if possible.

Nutrition Facts (per serving)

389	Calories
13g	Fat
47g	Carbs
23g	Protein

Nutrition Facts
Servings Per Recipe 6
Calories 389
% Daily Value *
Total Fat 13g	17%
Saturated Fat 4g	21%
Cholesterol 37mg	12%
Sodium 417mg	18%
Total Carbohydrate 47g	17%
Dietary Fiber 5g	19%
Total Sugars 13g
Protein 23g
Vitamin C 24mg	119%
Calcium 358mg	28%
Iron 2mg	12%
Potassium 1215mg	26%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.