Grilled Salmon Chowder Using Leftovers

This comforting chowder is a delicious way to transform leftover grilled salmon into a hearty meal. Packed with creamy flavors and fresh veggies, it’s perfect for a cozy dinner that feels both fresh and satisfying.

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TIME1 hr 5 min

SERVINGS4

RATING4.5 / 5

01 / WHAT YOU NEED

Ingredients

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

02 / HOW TO MAKE IT

Let's cook.

Step 1

Start by putting the potatoes in a large pot and covering them with salted water. Bring it to a boil, then lower the heat and let them simmer until they’re tender, which should take about 20 minutes. Once they’re done, drain the water and set the potatoes aside.

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Step 2

While the potatoes are cooking, heat some olive oil in a big saucepan over medium-high heat. Toss in the chopped onion and celery, and cook them until they’re soft and fragrant, about 5 to 7 minutes. Sprinkle in the flour, along with a pinch of salt and pepper, and stir everything together so it forms a nice base for the chowder.

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Step 3

Next, slowly pour in the milk while whisking constantly to avoid lumps. Bring the mixture to a gentle boil, then turn the heat down to medium and let it simmer until it thickens up, which usually takes around 10 minutes.

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Step 4

Now, add the cooked potatoes, flaked grilled salmon, peas, corn, and some fresh dill to the pot. Let everything heat through for about 10 minutes, stirring occasionally.

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Step 5

Finally, stir in the Swiss and Cheddar cheeses until they melt completely and make the chowder creamy and rich. Serve it up in bowls and sprinkle some chopped green onions on top for a fresh finish.

03 / EXTRA DETAILS

Good to know.

Cook's tip

- Use skin-on salmon for extra flavor, but remove the skin before adding to the chowder.
- Gently simmer the chowder to keep the salmon tender and avoid overcooking.
- Add fresh herbs like dill or parsley at the end for a bright, fresh taste.

Why you’ll love it

This chowder is a fantastic way to transform leftover grilled salmon into a comforting and hearty meal. It’s rich in flavor, easy to prepare, and uses simple ingredients you likely already have. Plus, it’s a great way to reduce food waste while enjoying a delicious bowl of soup.

Serving ideas

Serve the chowder with crusty bread or oyster crackers to add a satisfying crunch. A simple green salad on the side pairs well and keeps the meal balanced. For a touch of creaminess, add a dollop of sour cream or a sprinkle of shredded cheese.

Storage & leftovers

Allow the chowder to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3 days. Reheat gently on the stove to prevent the salmon from becoming tough. This chowder is not ideal for freezing, as the texture may change.