Leftover Salmon Fillet Chowder

READY IN: 40mins
Recipe by mums the word

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.)

Top Review by jonsbeka

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!

Ingredients Nutrition


  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.

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