Leftover Grilled Salmon Chowder

Ingredients and Weight:

• Grilled Salmon Leftovers: 300 grams
• Potatoes: 500 grams (peeled and cubed)
• Creamy Corn Kernels: 2 cups
• Butter: 50 grams
• Low-sodium Chicken Broth: 4 cups
• Heavy Cream: 1 cup
• Freshly Ground Black Pepper and Salt: to taste
• Fresh Chives or Parsley: for garnishing (optional)

Preparation Time:

• Preparation Time: 45 minutes
• Cooking Time: 90 minutes (including preparation)

Difficulty Level: Level 3 (Moderate)

Preparation Method Steps:

1. In a large pot, melt the butter and add the cubed potatoes. Cover and cook for 15 minutes, until the potatoes are tender.
2. Pour in the chicken broth and bring the mixture to a boil. Reduce the heat and let it simmer for 20 minutes.
3. Add the grilled salmon pieces and mix gently to avoid breaking up the salmon too much.
4. Stir in the creamy corn kernels and heavy cream. Season with black pepper and salt as per taste.
5. Let the chowder cook for another 10-15 minutes, until the flavors blend.
6. Garnish with fresh chives or parsley and serve hot.

Nutritional Information:

• Calories: Approx. 500 calories per serving (based on average values)
• Fat: 30 grams
• Carbohydrates: 40 grams
• Protein: 25 grams

Dish Characteristics:

• Hearty and creamy, with a rich salmon flavor.
• Perfect for cold weather or as a comforting meal anytime.
• Uses leftover grilled salmon, making it a sustainable option.

User Comments:

1. "This chowder was amazing! The combination of salmon and potatoes was delicious."
2. "I loved the creamy corn kernels added to this dish, it gave it a unique flavor."
3. "This is a great way to use up leftover grilled salmon, and it's very comforting on a cold day."

Special Precautions and Tips:

• Use fresh ingredients for best results.
• Adjust seasoning according to taste.
• If you want to make this dish vegetarian, you can skip the salmon and increase the potato quantity.
• Make sure to cook the potatoes until they are tender before adding other ingredients.