Leftover Grilled Salmon Chowder
Ingredients
- 5 small red potatoes, cut into bite-sized 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
Shop ingredients
Instacart® is a registered trademark of Maplebear Inc.
Instructions
- 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.
- 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.
- 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.
Source
Original recipe: View Original