1/1 Photo of Leftover Salmon Fillet Chowder
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.)
My Private Note
Units: US | Metric
- 2 potatoes, peeled and cut bite size
- 1 small onion, diced
- 1 celery rib, sliced thinly
- 2 tablespoons butter
- 2 tablespoons flour
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 4 cups 2% low-fat milk or 4 cups half-and-half
- 1 salmon fillet, deboned, fully cooked and flaked
- 1 1/4 cups peas, frozen
- 1/2 cup swiss cheese, shredded
- 1/2 cup cheddar cheese, shredded
- 1 teaspoon dill weed
- 1 green onion, finely diced for garnish
- 1Boil potatoes until tender, drain and set aside.
- 2In large saucepan (preferably non-stick) saute onions and celery in butter until tender.
- 3Add flour, salt and pepper and stir until blended.
- 4Slowly whisk in milk.
- 5Bring to a boil stirring constantly, reduce heat to medium and cook until thickened, about 10 minutes.
- 6Add potatoes, salmon, peas and dill and heat through.
- 7Stir in cheeses and cook until melted.
- 8Serve garnished with green onions.
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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
- Total Fat 15.2 g
- Saturated Fat 8.5 g
- Cholesterol 65.7 mg
- Sodium 431.1 mg
- Total Carbohydrate 29.5 g
- Dietary Fiber 3.8 g
- Sugars 11.6 g
- Protein 24.7 g