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    You are in: Home / Recipes / Leftover Salmon Fillet Chowder Recipe
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    Leftover Salmon Fillet Chowder

    Leftover Salmon Fillet Chowder. Photo by mums the word

    1/1 Photo of Leftover Salmon Fillet Chowder

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    15 mins

    25 mins

    mums the word's Note:

    This came about because I had some extra cooked salmon fillets to use from the previous night. You could certainly add your own choice of veggies to this (carrot, corn, whatever) and change the cheese. I thought it turned out surprisingly good considering I was winging it. Hope you like it. (I have amended the cooking time based on reviews.)

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Boil potatoes until tender, drain and set aside.
    2. 2
      In large saucepan (preferably non-stick) saute onions and celery in butter until tender.
    3. 3
      Add flour, salt and pepper and stir until blended.
    4. 4
      Slowly whisk in milk.
    5. 5
      Bring to a boil stirring constantly, reduce heat to medium and cook until thickened, about 10 minutes.
    6. 6
      Add potatoes, salmon, peas and dill and heat through.
    7. 7
      Stir in cheeses and cook until melted.
    8. 8
      Serve garnished with green onions.

    Browse Our Top Chowders Recipes

    Ratings & Reviews:

    • on May 20, 2010

      45

      We liked this - it was a tasty and easy way to use up leftovers. The only reason I'm not giving it 5 stars is because the time it takes to make it was a LOT more for me. It took a little over an hour from start to finish. That said though, the flavor was WONDERFUL, and it is something I'd make again when I have leftover salmon. I made some changes based on personal preferences and availability of ingredients. I used the bottoms of green onions to soften with the celery, corn instead of peas, twice the amount of pepper, and left out the dill. I did put in some parsley, and since the soup was not thick enough (for my tastes) I added some cornstarch. Oh, and I did leave out the swiss because I didn't have any. Thanks for this recipe!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on January 12, 2009

      55

      Made this last night. Only had red potatoes on hand so I left the skins on. Didn't have cheddar so used all swiss. Used skim milk and it still tasted nice and rich--I'd make salmon just to get the ingredients for this soup--my DH and I really liked it! Thanks for a nice change on leftovers.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on July 29, 2008

      55

      Really good chowder - inventions often turn out better than formal recipes! This chowder is very similar to a salmon hotdish we make with mashed potatoes, cheese, and a white sauce. All in all, a good combination. I had to serve the shredded cheese on the side because we couldn't all agree on it; but it was good with or without it. This recipe made our leftover salmon into something that everyone wants to eat! Thanks for sharing your idea.

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

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    Nutritional Facts for Leftover Salmon Fillet Chowder

    Serving Size: 1 (367 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 353.6
     
    Calories from Fat 136
    38%
    Total Fat 15.2 g
    23%
    Saturated Fat 8.5 g
    42%
    Cholesterol 65.7 mg
    21%
    Sodium 431.1 mg
    17%
    Total Carbohydrate 29.5 g
    9%
    Dietary Fiber 3.8 g
    15%
    Sugars 11.6 g
    46%
    Protein 24.7 g
    49%

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