Leftover Grilled Salmon Chowder Recipe

Olive oil: Used to sauté the onion and garlic, adding a rich base flavor to the chowder.

Onion: Provides a sweet and savory depth to the chowder.

Garlic: Adds a pungent, aromatic flavor that enhances the overall taste.

Potatoes: Give the chowder its hearty texture and make it more filling.

Chicken broth: Forms the base of the chowder, adding a savory depth of flavor.

Heavy cream: Adds richness and a creamy texture to the chowder.

Corn kernels: Provide a sweet crunch that contrasts nicely with the creamy chowder.

Salmon: The star of the dish, adding a smoky, savory flavor.

Salt and pepper: Essential seasonings to enhance the flavors of the chowder.

Fresh dill: Adds a burst of herbal freshness that complements the salmon.

When adding the heavy cream to the chowder, make sure to lower the heat to prevent the cream from curdling. Slowly stir it in to maintain a smooth and creamy texture. Additionally, if you prefer a thicker chowder, you can mash some of the diced potatoes against the side of the pot before adding the cream. This will naturally thicken the soup without the need for additional thickeners.

• flaked leftover grilled salmon - Substitute with canned salmon: Canned salmon is a convenient alternative that provides a similar texture and flavor.

• olive oil - Substitute with butter: Butter adds a rich flavor and can be used to sauté the vegetables.

• chopped onion - Substitute with leeks: Leeks offer a milder, slightly sweet flavor that complements the chowder.

• minced garlic - Substitute with garlic powder: Garlic powder can be used in a pinch and provides a similar garlicky taste.

• diced potatoes - Substitute with sweet potatoes: Sweet potatoes add a unique sweetness and a different texture to the chowder.

• chicken broth - Substitute with vegetable broth: Vegetable broth is a great option for a vegetarian version of the chowder.

• heavy cream - Substitute with coconut milk: Coconut milk provides a creamy texture and a subtle coconut flavor, making it a good dairy-free alternative.

• fresh or frozen corn kernels - Substitute with canned corn: Canned corn is a convenient option that works well in chowder.

• salt and pepper - Substitute with soy sauce: Soy sauce can add a different depth of flavor and saltiness to the chowder.

• chopped fresh dill - Substitute with dried dill: Dried dill can be used if fresh dill is not available, though you may need to use a smaller amount as dried herbs are more concentrated.

• Allow the chowder to cool completely before storing. This helps prevent condensation, which can lead to a watery texture.
• Transfer the chowder into airtight containers. Make sure to leave some space at the top, as the soup will expand when frozen.
• Label the containers with the date and contents. This ensures you know exactly what you have and when it was made.
• Store the chowder in the refrigerator if you plan to consume it within 3-4 days. For longer storage, place the containers in the freezer.
• When ready to reheat, thaw the frozen chowder in the refrigerator overnight. This gradual thawing helps maintain the texture and flavor.
• Reheat the chowder on the stovetop over medium heat, stirring occasionally. Avoid boiling, as this can cause the cream to separate.
• If the chowder appears too thick after reheating, add a splash of chicken broth or heavy cream to reach the desired consistency.
• Garnish with fresh dill just before serving to refresh the flavors and add a touch of brightness.

• Gently reheat the leftover grilled salmon chowder on the stovetop over low to medium heat. Stir occasionally to ensure even heating and prevent the cream from curdling.
• If using a microwave, transfer the chowder to a microwave-safe bowl. Cover with a microwave-safe lid or plastic wrap, leaving a small vent. Heat on medium power in 1-minute intervals, stirring in between, until the chowder is heated through.
• For a slow and steady reheating, use a double boiler. Place the chowder in the top part of the double boiler and gently heat over simmering water, stirring occasionally.
• To maintain the creaminess and texture, add a splash of chicken broth or heavy cream if the chowder appears too thick during reheating.
• Avoid boiling the chowder as it can cause the cream to separate and the salmon to become overcooked and dry.

• Large pot: Used to cook the chowder and combine all ingredients.

• Wooden spoon: Ideal for stirring the ingredients as they cook.

• Chef's knife: Essential for chopping the onion and mincing the garlic.

• Cutting board: Provides a safe surface for chopping and dicing ingredients.

• Measuring cups: Used to measure the chicken broth, heavy cream, and other ingredients accurately.

• Measuring spoons: Necessary for measuring the olive oil and other small quantities.

• Ladle: Perfect for serving the chowder into bowls.

• Potato peeler: Useful for peeling the potatoes before dicing them.

• Garlic press: Handy for mincing the garlic cloves quickly.

• Mixing bowl: Can be used to hold the flaked salmon and other prepped ingredients before adding them to the pot.

Prep ingredients ahead: Chop the onion, mince the garlic, and dice the potatoes in advance to save time.

Use pre-cooked potatoes: If you have leftover cooked potatoes, use them to cut down on cooking time.

Frozen corn: Opt for frozen corn kernels instead of fresh to save time on shucking and cutting.

Quick broth: Use store-bought chicken broth to avoid the lengthy process of making your own.

Leftover salmon: This recipe is perfect for using up leftover grilled salmon, saving you the time of cooking fish from scratch.