Leftover Grilled Salmon Chowder - Secretsfrommyapron

Ingredients

5 small red potatoes, cut into bite-size pieces

2 tablespoons olive oil

1onion, 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

1cooked 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

1green onion, finely chopped

Directions

Step 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.

Step 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.

Step 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.

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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