Best 5 Leftover Grilled Salmon Chowder Recipes

Are you looking for a delicious and easy way to use up leftover grilled salmon? If so, then look no further than this article. In this article, we will provide you with a recipe for a creamy and flavorful leftover grilled salmon chowder that is sure to please the whole family. This chowder is made with simple ingredients that you probably already have on hand, and it can be prepared in just a few minutes. So next time you have leftover grilled salmon, don't let it go to waste. Instead, make this delicious and easy leftover grilled salmon chowder.

Check out the recipes below so you can choose the best recipe for yourself!

LEFTOVER GRILLED SALMON CHOWDER

Leftover Grilled Salmon Chowder image

So simple and delicious! My hubby and I love it! It's delicious and a great way to use up leftover salmon! To make this even easier, plan ahead and grill extra potatoes in foil while grilling the salmon. Then just toss the cooked potatoes in the same time as the salmon.

Provided by gogreen3

Categories Soups, Stews and Chili Recipes Chowders Fish Chowder Recipes

Time 1h5m

Yield 6

Number Of Ingredients 15

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

Steps:

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.

Nutrition Facts : Calories 388.5 calories, Carbohydrate 46.5 g, Cholesterol 36.8 mg, Fat 13.1 g, Fiber 5.2 g, Protein 22.8 g, SaturatedFat 4.2 g, Sodium 416.7 mg, Sugar 13.1 g

LEFTOVER SALMON FILLET CHOWDER

Leftover Salmon Fillet Chowder image

This came about because I had some extra cooked salmon fillets to use from the previous night. You could certainly add your own choice of veggies to this (carrot, corn, whatever) and change the cheese. I thought it turned out surprisingly good considering I was winging it. Hope you like it. (I have amended the cooking time based on reviews.)

Provided by mums the word

Categories Chowders

Time 40m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

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

Steps:

Boil potatoes until tender, drain and set aside.
In large saucepan (preferably non-stick) saute onions and celery in butter until tender.
Add flour, salt and pepper and stir until blended.
Slowly whisk in milk.
Bring to a boil stirring constantly, reduce heat to medium and cook until thickened, about 10 minutes.
Add potatoes, salmon, peas and dill and heat through.
Stir in cheeses and cook until melted.
Serve garnished with green onions.

Nutrition Facts : Calories 353.7, Fat 15.2, SaturatedFat 8.5, Cholesterol 65.7, Sodium 431.1, Carbohydrate 29.6, Fiber 3.9, Sugar 11.6, Protein 24.8

SALMON CHOWDER

Salmon Chowder image

A hearty one-dish meal with a salad and some nice bread. Combo of several recipes i have tried. Came about while looking for a way to use up leftover baked salmon from one of those HUGE filets from Sam's Club.

Provided by Margaret3

Categories Chowders

Time 1h5m

Yield 12 serving(s)

Number Of Ingredients 14

Ingredients

1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped green pepper
4 cloves garlic, minced
2 (14 1/2 ounce) cans fat-free chicken broth
4 cups unpeeled baking potatoes, large dice
2 cups sliced carrots
3 -4 bay leaves, torn
1 teaspoon dried dill weed
1 cup zucchini or 1 cup broccoli coleslaw mix (or any other veggie available)
1 (14 3/4 ounce) can cream-style corn
2 cups skim milk, thickened with 2 t granulated flour (Wondra)
3 -4 cups leftover cooked salmon (or a combination of salmon and shrimp or other seafood letovers)
1/4-1/2 teaspoon liquid smoke

Steps:

In a Dutch oven, saute onion, celery, pepper& garlic in 1/4 c broth til tender Add potatoes, carrots, dill, bay leaf& rest of broth.
Cover& simmer 20 minutes til veggies are tender.
Add selected additional veg and cook 5 minutes more.
Add corn, milk& salmon& liquid smoke and heat thoroughly.
Adjust seasonings-add salt if needed.
We use a litte Tabasco to give it more of a"kick.
"Goes well with a hot loaf of sourdough or other rustic bread.
**Evenbetter the next day**.

Nutrition Facts : Calories 107, Fat 0.5, SaturatedFat 0.1, Cholesterol 0.8, Sodium 424.8, Carbohydrate 23, Fiber 2.5, Sugar 3.3, Protein 4.3

NORTHWEST SALMON CHOWDER

Northwest Salmon Chowder image

I've lived on a farm in the Yakima Valley all my life. I have a big garden, and by the end of fall, my cellar shelves are full of canned fruits and vegetables. This recipe uses some of the root vegetables I grow...along with the delicious salmon that is so plentiful here. -Josephine Parton, Granger, Washington

Provided by Taste of Home

Categories Dinner Lunch

Time 1h10m

Yield 8 servings (2 quarts).

Number Of Ingredients 13

Ingredients

1/2 cup each chopped celery, onion and green pepper
1 garlic clove, minced
3 tablespoons butter
1 can (14-1/2 ounces) chicken broth
1 cup uncooked diced peeled potatoes
1 cup shredded carrots
1-1/2 teaspoons salt
1/2 teaspoon pepper
1/4 to 3/4 teaspoon dill weed
1 can (14-3/4 ounces) cream-style corn
2 cups half-and-half cream
1-3/4 to 2 cups fully cooked salmon chunks or 1 can (14-3/4 ounces) salmon, drained, flaked, bones and skin removed
Optional: crumbled cooked bacon, chives and cracked black pepper

Steps:

In a large saucepan, saute celery, onion, green pepper and garlic in butter until the vegetables are tender. Add broth, potatoes, carrots, salt, pepper and dill; bring to a boil. , Reduce heat; cover and simmer for 40 minutes or until the vegetables are nearly tender. Stir in the corn, cream and salmon. Simmer for 15 minutes or until heated through. If desired, garnish with bacon, chives and cracked black pepper.

Nutrition Facts : Calories 274 calories, Fat 15g fat (8g saturated fat), Cholesterol 84mg cholesterol, Sodium 1095mg sodium, Carbohydrate 18g carbohydrate (5g sugars, Fiber 2g fiber), Protein 16g protein.

SALMON CHOWDER

Salmon Chowder image

I don't like fish, but I LOVE this soup!

Provided by KENULIA

Categories Soups, Stews and Chili Recipes Chowders Fish Chowder Recipes

Time 45m

Yield 8

Number Of Ingredients 14

Ingredients

3 tablespoons butter
¾ cup chopped onion
½ cup chopped celery
1 teaspoon garlic powder
2 cups diced potatoes
2 carrots, diced
2 cups chicken broth
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon dried dill weed
2 (16 ounce) cans salmon
1 (12 fluid ounce) can evaporated milk
1 (15 ounce) can creamed corn
½ pound Cheddar cheese, shredded

Steps:

Melt butter in a large pot over medium heat. Saute onion, celery, and garlic powder until onions are tender. Stir in potatoes, carrots, broth, salt, pepper, and dill. Bring to a boil, and reduce heat. Cover, and simmer 20 minutes.
Stir in salmon, evaporated milk, corn, and cheese. Cook until heated through.

Nutrition Facts : Calories 490.3 calories, Carbohydrate 26.5 g, Cholesterol 104.2 mg, Fat 25.9 g, Fiber 2.2 g, Protein 38.6 g, SaturatedFat 12.7 g, Sodium 1139.5 mg, Sugar 8.6 g

Tips:

For a smoky flavor, grill the salmon over a charcoal or wood fire.
If you don't have any leftover grilled salmon, you can use canned salmon instead.
To make the chowder creamier, add a cup of heavy cream or half-and-half.
For a thicker chowder, add a tablespoon or two of flour or cornstarch.
Season the chowder to taste with salt, pepper, and other spices.
Serve the chowder with a side of crusty bread or crackers.

Conclusion:

Leftover grilled salmon chowder is a delicious and easy-to-make meal that is perfect for a weeknight dinner. It is also a great way to use up leftover grilled salmon. This chowder is packed with flavor and is sure to be a hit with the whole family. So next time you have some leftover grilled salmon, don't throw it away! Make this chowder instead.