Leftover Grilled Salmon Chowder Recipe

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.