Best Leftover Salmon Fillet Chowder Recipes

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LEFTOVER GRILLED SALMON CHOWDER



Leftover Grilled Salmon Chowder image

So simple and delicious! My hubby and I love it! It's delicious and a great way to use up leftover salmon! To make this even easier, plan ahead and grill extra potatoes in foil while grilling the salmon. Then just toss the cooked potatoes in the same time as the salmon.

Provided by gogreen3

Categories     Soups, Stews and Chili Recipes     Chowders     Fish Chowder Recipes

Time 1h5m

Yield 6

Number Of Ingredients 15

5 small red potatoes, cut into bite-size pieces
2 tablespoons olive oil
1 onion, diced
2 stalks celery, thinly sliced
2 tablespoons all-purpose flour, or as needed
½ teaspoon salt
¼ teaspoon ground black pepper
4 cups 2% milk
1 cooked salmon fillet, flaked
1 ¼ cups frozen peas
1 ¼ cups frozen corn
1 teaspoon dried dill weed
½ cup shredded reduced-fat Swiss cheese
½ cup shredded reduced-fat Cheddar cheese
1 green onion, finely chopped

Steps:

  • Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.
  • Heat olive oil in a large saucepan over medium-high heat; saute onion and celery in hot oil until tender, 5 to 7 minutes. Add flour, salt, and pepper to onion mixture and stir until well-combined.
  • Slowly whisk milk into onion mixture; bring to a boil, stirring constantly. Reduce heat to medium and simmer until thickened, about 10 minutes. Add potatoes, flaked salmon, peas, corn, and dill; cook until heated through, about 10 minutes. Stir Swiss cheese and Cheddar cheese into chowder until cheese is melted and heated through, about 5 minutes. Ladle chowder into bowls and garnish with green onion.

Nutrition Facts : Calories 388.5 calories, Carbohydrate 46.5 g, Cholesterol 36.8 mg, Fat 13.1 g, Fiber 5.2 g, Protein 22.8 g, SaturatedFat 4.2 g, Sodium 416.7 mg, Sugar 13.1 g

NORTHWEST SALMON CHOWDER



Northwest Salmon Chowder image

I've lived on a farm in the Yakima Valley all my life. I have a big garden, and by the end of fall, my cellar shelves are full of canned fruits and vegetables. This recipe uses some of the root vegetables I grow...along with the delicious salmon that is so plentiful here. -Josephine Parton, Granger, Washington

Provided by Taste of Home

Categories     Dinner     Lunch

Time 1h10m

Yield 8 servings (2 quarts).

Number Of Ingredients 13

1/2 cup each chopped celery, onion and green pepper
1 garlic clove, minced
3 tablespoons butter
1 can (14-1/2 ounces) chicken broth
1 cup uncooked diced peeled potatoes
1 cup shredded carrots
1-1/2 teaspoons salt
1/2 teaspoon pepper
1/4 to 3/4 teaspoon dill weed
1 can (14-3/4 ounces) cream-style corn
2 cups half-and-half cream
1-3/4 to 2 cups fully cooked salmon chunks or 1 can (14-3/4 ounces) salmon, drained, flaked, bones and skin removed
Optional: crumbled cooked bacon, chives and cracked black pepper

Steps:

  • In a large saucepan, saute celery, onion, green pepper and garlic in butter until the vegetables are tender. Add broth, potatoes, carrots, salt, pepper and dill; bring to a boil. , Reduce heat; cover and simmer for 40 minutes or until the vegetables are nearly tender. Stir in the corn, cream and salmon. Simmer for 15 minutes or until heated through. If desired, garnish with bacon, chives and cracked black pepper.

Nutrition Facts : Calories 274 calories, Fat 15g fat (8g saturated fat), Cholesterol 84mg cholesterol, Sodium 1095mg sodium, Carbohydrate 18g carbohydrate (5g sugars, Fiber 2g fiber), Protein 16g protein.

SALMON CHOWDER



Salmon Chowder image

A hearty one-dish meal with a salad and some nice bread. Combo of several recipes i have tried. Came about while looking for a way to use up leftover baked salmon from one of those HUGE filets from Sam's Club.

Provided by Margaret3

Categories     Chowders

Time 1h5m

Yield 12 serving(s)

Number Of Ingredients 14

1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped green pepper
4 cloves garlic, minced
2 (14 1/2 ounce) cans fat-free chicken broth
4 cups unpeeled baking potatoes, large dice
2 cups sliced carrots
3 -4 bay leaves, torn
1 teaspoon dried dill weed
1 cup zucchini or 1 cup broccoli coleslaw mix (or any other veggie available)
1 (14 3/4 ounce) can cream-style corn
2 cups skim milk, thickened with 2 t granulated flour (Wondra)
3 -4 cups leftover cooked salmon (or a combination of salmon and shrimp or other seafood letovers)
1/4-1/2 teaspoon liquid smoke

Steps:

  • In a Dutch oven, saute onion, celery, pepper& garlic in 1/4 c broth til tender Add potatoes, carrots, dill, bay leaf& rest of broth.
  • Cover& simmer 20 minutes til veggies are tender.
  • Add selected additional veg and cook 5 minutes more.
  • Add corn, milk& salmon& liquid smoke and heat thoroughly.
  • Adjust seasonings-add salt if needed.
  • We use a litte Tabasco to give it more of a"kick.
  • "Goes well with a hot loaf of sourdough or other rustic bread.
  • **Evenbetter the next day**.

Nutrition Facts : Calories 107, Fat 0.5, SaturatedFat 0.1, Cholesterol 0.8, Sodium 424.8, Carbohydrate 23, Fiber 2.5, Sugar 3.3, Protein 4.3

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