Leftover Grilled Salmon Chowder Recipe - Allrecipes.com
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Leftover Grilled Salmon Chowder

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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Directions

  1. 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.
  2. 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.
  3. 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.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 50 mins
  • READY IN 1 hr 5 mins

Footnotes

  • 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.
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Nutrition

  • Calories
  • 388 kcal
  • 19%
  • Carbohydrates
  • 46.5 g
  • 15%
  • Cholesterol
  • 37 mg
  • 12%
  • Fat
  • 13.1 g
  • 20%
  • Fiber
  • 5.2 g
  • 21%
  • Protein
  • 22.8 g
  • 46%
  • Sodium
  • 417 mg
  • 17%

* Percent Daily Values are based on a 2,000 calorie diet.

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