Leftover Grilled Salmon Chowder

Ingredients

• 5 small red potatoes , cut into bite-sized pieces
• 2 tablespoons olive oil
• 1 onion , diced
• 2 stalks celery , thinly sliced
• 2 tablespoons all-purpose flour , or as needed
• 0.5 teaspoons salt
• 0.25 teaspoons ground black pepper
• 4 cups 2% milk
• 1 cooked salmon fillet , flaked
• 1.25 cups frozen peas
• 1.25 cups frozen corn
• 1 teaspoon dried dill weed
• 0.5 cups shredded reduced-fat Swiss cheese
• 0.5 cups shredded reduced-fat Cheddar cheese
• 1 green onion , finely chopped

Instructions

1. 1

   Place potatoes in 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.

2. 2

   Heat olive oil in a large saucepan over medium-high heat. Add onion and celery; sauté until tender, 5 to 7 minutes. Add flour, salt, and black pepper; stir until well combined.

3. 3

   Slowly whisk milk into onion mixture; bring to a boil, stirring constantly. Reduce heat to medium; simmer until thickened, about 10 minutes. Add potatoes, salmon, peas, corn, and dill; cook until heated through, about 10 minutes. Stir in Swiss cheese and Cheddar cheese until cheeses are melted and heated through, about 5 minutes. Garnish servings with green onion.