THE RECIPE JOURNAL · Main Course
Hearty Chowder with Leftover Grilled Salmon
This comforting chowder is a delicious way to give new life to leftover grilled salmon. Packed with creamy goodness and fresh veggies, it’s perfect for a cozy meal any day of the week.
FROM THE KITCHEN • Hearty Chowder with Leftover Grilled Salmon
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by putting the potatoes in a large pot and covering them with salted water. Bring it to a boil, then turn the heat down to medium-low 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.
02
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 sauté them until they’re soft and fragrant, about 5 to 7 minutes. Sprinkle in the flour along with some salt and pepper, stirring everything together so it’s well combined.
03
Step 3
Next, slowly pour in the milk while whisking constantly to avoid lumps. Bring the mixture up to a gentle boil, then lower the heat to medium and let it simmer until it thickens—this usually takes around 10 minutes.
04
Step 4
Now, add the cooked potatoes, flaked salmon, peas, corn, and fresh dill to the pot. Let everything cook together until it’s warmed through, about 10 minutes. Finally, stir in the Swiss and Cheddar cheeses until they melt completely and the chowder is nice and creamy.
05
Step 5
Serve the chowder in bowls and sprinkle some chopped green onion on top for a fresh finish. Enjoy!
Why you’ll love it
This chowder makes great use of leftover grilled salmon, turning it into a comforting and flavorful meal. It’s rich, creamy, and packed with fresh vegetables, making it both satisfying and nutritious. Plus, it’s a perfect way to reduce food waste while enjoying a hearty dish.
How to serve
Serve the chowder with crusty bread or warm oyster crackers for dipping. A simple green salad with a light vinaigrette can balance the richness. For a bit of extra freshness, garnish with chopped fresh herbs like parsley or chives.
Storage & leftovers
Cool the chowder completely before storing it in an airtight container. It will keep well in the refrigerator for up to 3 days. Reheat gently on the stove to prevent the cream from separating, stirring occasionally to maintain a smooth texture.
