Leftover Grilled Salmon Chowder

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
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 4 cups 2 milk
• 1 cooked salmon fillet, flaked
• 1 1/4 cups frozen peas
• 1 1/4 cups frozen corn
• 1 teaspoon dried dill weed
• 1/2 cup shredded reduced-fat Swiss cheese
• 1/2 cup shredded reduced-fat Cheddar cheese
• 1 green onion, finely chopped

Directions

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.