Slow Cooker Salmon Chowder with Potatoes and Corn – Easy Creamy Seafood Soup
This Slow Cooker Salmon Cooker Salmon Chowder is a creamy, comforting seafood soup made with canned salmon, potatoes, corn, and evaporated milk. A budget-friendly, high-protein dinner perfect for busy weeknights.
Why You’ll Love This Slow Cooker Salmon Chowder
This easy salmon chowder recipe is a rich and comforting soup made with simple pantry ingredients. Using canned salmon, potatoes, and corn, this slow cooker recipe creates a creamy seafood chowder that’s hearty, nutritious, and incredibly easy to prepare.
It’s perfect for busy weeknight dinners, cold-weather comfort meals, or budget-friendly family cooking.
Benefits of This Recipe
High in protein and omega-3 fatty acids from salmon
Budget-friendly pantry recipe using canned ingredients
Hands-off slow cooker meal
Ready with just 4 main ingredients
Naturally gluten-free comfort food
Ingredients
2 cans (14.75 oz each) pink salmon, undrained (bones and skin included)
2 cans (15 oz each) sliced or diced white potatoes, drained
1 can (15 oz) whole kernel corn, drained
2 cans (12 oz each) evaporated milk
Optional seasoning:
Salt and black pepper to taste
Instructions
1. Prepare the Slow Cooker
Lightly grease the slow cooker insert with oil or nonstick spray. This helps prevent sticking and makes cleanup easier.
2. Add the Potatoes
Place the drained canned potatoes into the slow cooker. Break larger pieces into bite-size chowder chunks with a spoon.
3. Add the Corn
Spread the drained corn kernels evenly over the potatoes. This adds sweetness and texture to the chowder.
4. Add the Salmon
Open the canned salmon and add it to the slow cooker with its liquid. Gently break the salmon into large flaky chunks, leaving some bigger pieces for a hearty seafood texture.
5. Pour in the Milk
Add the evaporated milk over the salmon, potatoes, and corn. Stir gently just until combined, being careful not to mash the potatoes or break up the salmon too much.
6. Slow Cook the Chowder
Cover and cook on LOW for 3–4 hours, until the chowder is heated through and the flavors blend together.
Avoid opening the lid frequently, as this releases heat and slows cooking.
7. Serve and Enjoy
Taste the chowder and adjust with salt and black pepper if needed.
Ladle into bowls, ensuring each serving includes salmon chunks, potatoes, and corn.
Serve hot for a creamy, comforting seafood meal.
Tips for the Best Salmon Chowder
✔ Don’t remove the salmon bones — they soften during cooking and add extra calcium.
✔ For a thicker chowder, mash a few potatoes gently before serving.
✔ Add garlic powder, onion powder, or paprika for extra flavor.
✔ Fresh herbs like parsley or dill make a great garnish.
✔ If reheating leftovers, stir in a splash of milk or water to restore the creamy texture.
Recipe Variations
Loaded Salmon Chowder
Add chopped celery, onion, or carrots for more vegetables.
Cheesy Salmon Chowder
Stir in ½ cup shredded cheddar cheese before serving.
Herb Salmon Chowder
Add fresh dill or thyme for a classic seafood flavor.
Spicy Version
Add a pinch of red pepper flakes or cayenne pepper.
