Grilled Salmon Chowder Using Leftovers

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

Step 1

Put the potatoes in a large pot and covering them with salted water. Bring it to a boil, then lower the heat and let them simmer until they’re tender, which should take about 20 minutes. Once they’re done, drain the water and set the potatoes aside.

Step 2

While the potatoes are cooking, heat some olive oil in a big saucepan over medium-high heat. Toss in the chopped onion and celery, and cook them until they’re soft and fragrant, about 5 to 7 minutes. Sprinkle in the flour, along with a pinch of salt and pepper, and stir everything together so it forms a nice base for the chowder.

Step 3

Slowly pour in the milk while whisking constantly to avoid lumps. Bring the mixture to a gentle boil, then turn the heat down to medium and let it simmer until it thickens up, which usually takes around 10 minutes.

Step 4

Now, add the cooked potatoes, flaked grilled salmon, peas, corn, and some fresh dill to the pot. Let everything heat through for about 10 minutes, stirring occasionally.

Step 5

Finally, stir in the Swiss and Cheddar cheeses until they melt completely and make the chowder creamy and rich. Serve it up in bowls and sprinkle some chopped green onions on top for a fresh finish.