Leftover Salmon Fillet Chowder
"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.)"
photo by Jonathan Melendez
- Ready In:
- 40mins
- Ingredients:
- 14
- Serves:
-
6
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
- 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.
Questions & Replies
-
Can I freeze this after I make it? -
What size salmon fillet did you use? 8oz. or 1.5lbs?? Really want to try the recipe.
Reviews
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This was a perfect way to use up some leftover salmon! It was so yummy. I followed the directions exactly, except that I didn’t have dill so I substituted Old Bay. So good! -
This is the only way I'll be using up leftover salmon from now on! It's like a clam chowder but with salmon and it's so good! I made it as directed and it turned out amazing! Served it with saltine crackers and lots of fresh cracked black pepper and it felt like summer at home! -
We liked this - it was a tasty and easy way to use up leftovers. The only reason I'm not giving it 5 stars is because the time it takes to make it was a LOT more for me. It took a little over an hour from start to finish. That said though, the flavor was WONDERFUL, and it is something I'd make again when I have leftover salmon. I made some changes based on personal preferences and availability of ingredients. I used the bottoms of green onions to soften with the celery, corn instead of peas, twice the amount of pepper, and left out the dill. I did put in some parsley, and since the soup was not thick enough (for my tastes) I added some cornstarch. Oh, and I did leave out the swiss because I didn't have any. Thanks for this recipe!
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Made this last night. Only had red potatoes on hand so I left the skins on. Didn't have cheddar so used all swiss. Used skim milk and it still tasted nice and rich--I'd make salmon just to get the ingredients for this soup--my DH and I really liked it! Thanks for a nice change on leftovers.
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Really good chowder - inventions often turn out better than formal recipes! This chowder is very similar to a salmon hotdish we make with mashed potatoes, cheese, and a white sauce. All in all, a good combination. I had to serve the shredded cheese on the side because we couldn't all agree on it; but it was good with or without it. This recipe made our leftover salmon into something that everyone wants to eat! Thanks for sharing your idea.
see 4 more reviews
Tweaks
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Rich, thick and delicious--a VERY filling chowder. For me, the boil/reduction time took more like 15 minutes, (definitely not 3); so I agree with the first reviewer that the whole meal was ready in about an hour. Still no reason to give it less than 5 stars though, because the flavor was amazing. Substitutions: I used canned corn instead of peas, which added a nice sweetness; and I was out of dill so I used parsley. I used a little more salmon, in bigger chunks, and a little less potatoes, in very small chunks. I also added a couple pinches of paprika and a bay leaf, and a little more pepper than the recipe specified. Served with some homemade sourdough rye, and DH loved this stuff! An excellent way to use leftover salmon.
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We liked this - it was a tasty and easy way to use up leftovers. The only reason I'm not giving it 5 stars is because the time it takes to make it was a LOT more for me. It took a little over an hour from start to finish. That said though, the flavor was WONDERFUL, and it is something I'd make again when I have leftover salmon. I made some changes based on personal preferences and availability of ingredients. I used the bottoms of green onions to soften with the celery, corn instead of peas, twice the amount of pepper, and left out the dill. I did put in some parsley, and since the soup was not thick enough (for my tastes) I added some cornstarch. Oh, and I did leave out the swiss because I didn't have any. Thanks for this recipe!
RECIPE SUBMITTED BY
<p>I have two teenage children and am very happily married. We live in Southern, Ontario. <br /><br />I live to cook and just love to putter around the kitchen. I enjoy reading all kinds of cookbooks which I borrow from the library or buy second hand. I really like Taste of Home magazine, because the recipes are from ordinary people and aren't too complicated. I also like to read community or church cookbooks because you know that the recipe must be special for someone to share it. <br /><br />I discovered RecipeZaar because it was mentioned by someone in a cooking magazine...now I am hooked. I think it is so helpful to read the reviews and suggestions from others who have tried recipes before me. <br /><br />I always thought of myself as a pretty good cook, but I am learning so much since I have joined RecipeZaar. I really appreciate the ideas and feed back that everyone provides.</p>
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