Name: Leftover Grilled Salmon Chowder
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: Red potatoes, cut into bite-size pieces - 5 small; Olive oil - 2 tablespoons; Onion, diced - 1; Celery, thinly sliced - 2 stalks; All-purpose flour, or as needed - 2 tablespoons; Salt - ½ teaspoon; Ground black pepper - ¼ teaspoon; 2% milk - 4 cups; Cooked salmon fillet, flaked - 1; Frozen peas - 1 ¼ cups; Frozen corn - 1 ¼ cups; Dried dill weed - 1 teaspoon; Shredded reduced-fat Swiss cheese - ½ cup; Shredded reduced-fat Cheddar cheese - ½ cup; Green onion, finely chopped - 1

Ingredients for - Leftover Grilled Salmon Chowder

1. Red potatoes, cut into bite-size pieces 5 small

2. Olive oil 2 tablespoons

3. Onion, diced 1

4. Celery, thinly sliced 2 stalks

5. All-purpose flour, or as needed 2 tablespoons

6. Salt ½ teaspoon

7. Ground black pepper ¼ teaspoon

8. 2% milk 4 cups

9. Cooked salmon fillet, flaked 1

10. Frozen peas 1 ¼ cups

11. Frozen corn 1 ¼ cups

12. Dried dill weed 1 teaspoon

13. Shredded reduced-fat Swiss cheese ½ cup

14. Shredded reduced-fat Cheddar cheese ½ cup

15. Green onion, finely chopped 1

How to cook deliciously - Leftover Grilled Salmon Chowder

1 . Stage

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 . Stage

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 . Stage

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.