Leftover Salmon Fillet Chowder |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 6 |
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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.) Ingredients:
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 |
Directions:
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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