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Leftover Salmon Fillet Chowder

  • 25minutes
  • 356calories

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Source: www.food.comReport recipe

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Ingredients Jump to Instructions ↓

  1. 2 potatoes , peeled and cut bite size

  2. 1 small onion , diced

  3. 1 celery rib , sliced thinly

  4. 2 tablespoons butter

  5. 2 tablespoons flour

  6. 1/2 teaspoon salt

  7. 1/4 teaspoon pepper

  8. 4 cups 2% low-fat milk or 4 cups half-and-half

  9. 1 salmon fillet , deboned, fully cooked and flaked

  10. 1 1/4 cups peas , frozen

  11. 1/2 cup swiss cheese , shredded

  12. 1/2 cup cheddar cheese , shredded

  13. 1 teaspoon dill weed

  14. 1 green onion , finely diced for garnish

Instructions Jump to Ingredients ↑

  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 3 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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