Leftover Salmon Fillet Chowder

• 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

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

potatoes, onion, celery, butter, flour, salt, pepper, milk, salmon fillet, peas, swiss cheese, cheddar cheese, dill weed, green onion

Taken from www.food.com/recipe/leftover-salmon-fillet-chowder-294643 (may not work)