Leftover Salmon Fillet Chowder

Total Time
15 mins
25 mins

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