Leftover Grilled Salmon Chowder

Name: Leftover Grilled Salmon Chowder
Total time: 65
Yield: 6
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

Recipe by gogreen3 from allrecipes.com

Dinner,Lunch 1 Hr. 5 Mins.

Ingredients

6 servings

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5 small red potatoes, cut into bite-size pieces
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2 tablespoons olive oil
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1 onion, diced
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2 stalks celery, thinly sliced
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2 tablespoons all-purpose flour, or as needed
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½ teaspoon salt
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¼ teaspoon ground black pepper
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4 cups 2% milk

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1 cooked salmon fillet, flaked
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1 ¼ cups frozen peas
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1 ¼ cups frozen corn
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1 teaspoon dried dill weed
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½ cup shredded reduced-fat Swiss cheese
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½ cup shredded reduced-fat Cheddar cheese
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1 green onion, finely chopped

Instructions

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.