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!

Nutriscore Rating: 68/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

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)

Directions

Step 1

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.

Step 2

Add the minced garlic and cook for another minute, stirring frequently to prevent burning.

Step 3

Sprinkle the flour over the vegetables and stir well to coat them evenly. Cook for 1-2 minutes to remove the raw flour taste.

Step 4

Gradually pour in the chicken or vegetable stock, stirring constantly to avoid lumps.

Step 5

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.

Step 6

While the chowder simmers, flake the leftover salmon fillet into bite-sized pieces, discarding any skin or bones if present.

Step 7

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.

Step 8

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.

Step 9

Taste the chowder and adjust seasoning with additional salt and pepper, if needed.

Step 10

Ladle the chowder into bowls, garnish with fresh parsley, and serve warm with crusty bread or crackers on the side.

Nutrition Facts

Serving size	(2766.3g)

Amount per serving	% Daily Value*
Calories	2859.8

Total Fat 183.5g	0%
Saturated Fat 84.8g	0%
Polyunsaturated Fat g
Cholesterol 633mg	0%
Sodium 6380.5mg	0%
Total Carbohydrate 166.5g	0%
Dietary Fiber 18.8g	0%
Total Sugars 26.2g
Protein 133.1g	0%

Vitamin D 2714.3IU	0%
Calcium 298.5mg	0%
Iron 10.1mg	0%
Potassium 5308.2mg	0%

*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.

Source of Calories

Fat: 57.9%

Protein: 18.7%

Carbs: 23.4%