Leftover Salmon Fillet Chowder

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 6
• 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

Recipe

• 1 boil potatoes until tender, drain and set aside.
• 2 in large saucepan (preferably non-stick) saute onions and celery in butter until tender.
• 3 add flour, salt and pepper and stir until blended.
• 4 slowly whisk in milk.
• 5 bring to a boil stirring constantly, reduce heat to medium and cook until thickened, about 10 minutes.
• 6 add potatoes, salmon, peas and dill and heat through.
• 7 stir in cheeses and cook until melted.
• 8 serve garnished with green onions.