LEFTOVER SALMON FILLET CHOWDER

Leftover Salmon Fillet Chowder image

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.)

Provided by mums the word

Time 40m

Yield 6 serving(s)

Number Of Ingredients 14

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

Steps:

Boil potatoes until tender, drain and set aside.
In large saucepan (preferably non-stick) saute onions and celery in butter until tender.
Add flour, salt and pepper and stir until blended.
Slowly whisk in milk.
Bring to a boil stirring constantly, reduce heat to medium and cook until thickened, about 10 minutes.
Add potatoes, salmon, peas and dill and heat through.
Stir in cheeses and cook until melted.
Serve garnished with green onions.

Nutrition Facts : Calories 353.7, Fat 15.2, SaturatedFat 8.5, Cholesterol 65.7, Sodium 431.1, Carbohydrate 29.6, Fiber 3.9, Sugar 11.6, Protein 24.8

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