• 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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