Leftover Salmon Fillet Chowder
Transform your leftovers into a comforting masterpiece with this creamy Leftover Salmon Fillet Chowder. Perfect for turning cooked salmon into a hearty, one-pot meal, this chowder combines tender flaked salmon with velvety potatoes, sweet corn, and a luscious, thyme-infused broth. A quick roux provides the base for its rich texture, while a splash of heavy cream adds indulgence to every spoonful. Highlighted by the aromatics of garlic, onion, and celery, this dish is ready in just 45 minutes, making it an ideal weeknight solution for using up leftovers without sacrificing flavor. Serve this cozy chowder with crusty bread or crackers for a satisfying bowl of warmth that’s both efficient and irresistible. Perfect for those searching for salmon chowder recipes or creative ways to use leftover fish!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups leftover cooked salmon fillet
- 3 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 2 celery stalks, diced
- 2 garlic cloves, minced
- 3 tablespoons all-purpose flour
- 4 cups chicken or vegetable stock
- 2 medium russet potatoes, peeled and diced
- 1 cup corn kernels (fresh, canned, or frozen)
- 1 cup heavy cream
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Heat a large pot over medium heat and add the unsalted butter. Once melted, add the diced onion and celery. Sauté for 4-5 minutes, or until the vegetables are softened.
Add the minced garlic and cook for another minute, stirring frequently to prevent burning.
Sprinkle the flour over the vegetables and stir well to coat them evenly. Cook for 1-2 minutes to remove the raw flour taste.
Gradually pour in the chicken or vegetable stock, stirring constantly to avoid lumps.
Add the diced potatoes, corn kernels, dried thyme, bay leaf, salt, and black pepper to the pot. Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer for 15-20 minutes, or until the potatoes are tender.
While the chowder simmers, flake the leftover salmon fillet into bite-sized pieces, discarding any skin or bones if present.
Once the potatoes are tender, remove the bay leaf and stir in the heavy cream. Allow the chowder to heat through for 2-3 minutes.
Gently fold in the flaked salmon and cook for an additional 2-3 minutes to warm the fish. Be careful not to overmix to maintain the integrity of the salmon pieces.
Taste the chowder and adjust seasoning with additional salt and pepper, if needed.
Ladle the chowder into bowls, garnish with fresh parsley, and serve warm with crusty bread or crackers on the side.
Nutrition Facts
Calories |
2860 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 183.5 g | 235% | |
| Saturated Fat | 84.8 g | 424% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 633 mg | 211% | |
| Sodium | 6380 mg | 277% | |
| Total Carbohydrate | 166.5 g | 61% | |
| Dietary Fiber | 18.8 g | 67% | |
| Total Sugars | 26.2 g | ||
| Protein | 133.1 g | 266% | |
| Vitamin D | 67.9 mcg | 339% | |
| Calcium | 298 mg | 23% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 5308 mg | 113% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
