Salmon chowder is very easy to make in the slow cooker, but the type of salmon used is very important. It cannot be stressed enough that when making the recipe that follows, you do not use canned salmon. Depending on the quality, you could end up fishing bones out of the can which is not appealing. And fresh salmon is really what gives this recipe the oomph it needs.
That fresh salmon does need to be cooked before going in the slow cooker, however. So you can use leftovers from that big Sunday dinner, or you can give salmon a quick roast specially for this recipe. And if you're going to be around to watch that pot simmer, you can even make the salmon while the rest of the chowder cooks because it's not added until the very end. It really is that easy!
How to Make Slow Cooker Salmon Chowder
6
15 minutes
8 hours, 30 minutes
8 hours, 45 minutes
4 russet potatoes, peeled and cut in 1/2" cubes
1 cup frozen corn
1 onion, cut in a small dice
2 cups vegetable broth
1 teaspoon seafood seasoning
1 cup heavy cream
3 cups salmon, cooked and broken into pieces
Salt, to taste
Freshly ground black pepper, to taste
3 tablespoons fresh chives, finely chopped
Place potatoes, corn, onion, broth, and seafood seasoning in a 6-quart slow cooker. Cover and cook on low for 8 hours, until potatoes are tender.
Remove lid from the slow cooker and add salmon and heavy cream. Stir, replace lid, and cook for another 30 minutes, until the chowder is hot throughout.
Before serving, taste and season with salt and pepper if needed. Garnish with fresh chives before serving.
