Savory Grilled Salmon Chowder Recipe for Leftovers

Ingredients

• 5 small red potatoes, sliced into bite-sized chunks
• 2 tablespoons of olive oil
• 1 diced onion
• 2 celery stalks, thinly sliced
• 2 tablespoons of all-purpose flour, or more if necessary
• ½ teaspoon of salt
• ¼ teaspoon of ground black pepper
• 4 cups of 2% milk
• 1 flaked cooked salmon fillet
• 1 and ¼ cups of frozen peas
• 1 and ¼ cups of frozen corn
• 1 teaspoon of dried dill weed
• ½ cup of reduced-fat Swiss cheese, shredded
• ½ cup of reduced-fat Cheddar cheese, shredded
• 1 finely chopped green onion

Step 1

Start by preparing the potatoes in a large pot, covering them with salted water and bringing them to a boil until they are tender, for approximately 20 minutes. Once done, drain the potatoes and set them aside.

Step 2

In a separate large saucepan, heat up some olive oil over medium-high heat. Proceed by sautéing the onion and celery in the hot oil until they become tender, typically around 5 to 7 minutes. To this mixture, add flour, salt, and pepper, stirring until everything is well combined.

Step 3

Next, gradually pour in the milk while whisking constantly to avoid lumps. Let it come to a gentle boil, then lower the heat to medium and continue to simmer until the mixture thickens, which usually takes about 10 minutes. Now, include the cooked potatoes, flaked salmon, peas, corn, and dill into the pot, cooking until everything is heated through for an additional 10 minutes.

Step 4

To enrich the chowder, stir in a blend of Swiss cheese and Cheddar cheese until they melt and the chowder is heated through, which takes roughly 5 minutes. Serve the flavorful chowder in bowls, topped with some fresh green onions for an extra burst of flavor.