Slow Cooker Creamy Salmon and Potato Chowder

Description

Warm, creamy, and incredibly comforting, this Slow Cooker Creamy Salmon and Potato Chowder is the perfect one-pot meal for chilly evenings or busy weeknights. Tender chunks of salmon, buttery potatoes, sweet onions, and a rich, velvety broth slowly cook together to create a hearty soup that’s packed with flavor. Every spoonful is creamy, satisfying, and filled with wholesome ingredients that make this chowder both nourishing and comforting.

Cooking the ingredients low and slow allows the potatoes to become perfectly tender while the broth develops deep, savory flavor. Fresh salmon gently flakes into the creamy base without becoming dry, creating a luxurious texture that pairs beautifully with herbs, garlic, and a touch of cream. Unlike traditional heavy chowders, this version is rich without feeling overly heavy, making it suitable for both family dinners and special occasions.

Serve this chowder with warm crusty bread, oyster crackers, or a crisp green salad for a complete meal. It’s easy to prepare, requires minimal hands-on time, and tastes even better the next day as the flavors continue to develop.

Ingredients For the Chowder

• 1½ lbs fresh salmon fillets, skin removed and cut into chunks
• 4 medium Yukon Gold potatoes, peeled and diced
• 1 medium onion, finely diced
• 3 garlic cloves, minced
• 2 celery stalks, diced
• 2 tbsp unsalted butter

For the Broth

• 3 cups low-sodium chicken or seafood broth
• 1 cup whole milk
• 1 cup heavy cream
• 2 tbsp all-purpose flour
• 1 tsp dried thyme
• 1 tsp dried parsley
• ½ tsp paprika
• ½ tsp garlic powder
• Salt, to taste
• Freshly ground black pepper, to taste

For Garnish

• Fresh parsley, chopped
• Chopped chives
• Cracked black pepper
• Lemon wedges

Instructions

1. Lightly grease the inside of your slow cooker.
2. Add the diced potatoes, onion, celery, and minced garlic.
3. Pour in the chicken or seafood broth.
4. Stir in the thyme, parsley, paprika, garlic powder, salt, and black pepper.
5. Dot the vegetables with the butter.
6. Cover and cook on LOW for 5–6 hours or HIGH for 3–4 hours, until the potatoes are tender.
7. In a small bowl, whisk together the milk and flour until smooth.
8. Pour the mixture into the slow cooker and stir well.
9. Add the heavy cream and gently mix.
10. Carefully place the salmon chunks into the chowder.
11. Cover and cook on LOW for another 25–35 minutes, or until the salmon is cooked through and flakes easily.
12. Stir gently to avoid breaking up the salmon too much.
13. Taste and adjust the seasoning with additional salt and pepper if needed.
14. Garnish with chopped parsley, chives, and freshly cracked black pepper.
15. Serve hot with crusty bread or crackers.

Tips

• Yukon Gold potatoes provide the creamiest texture.
• Add the salmon during the final cooking stage to prevent overcooking.
• Fresh salmon delivers the best flavor, but frozen salmon (thawed) also works well.
• Stir gently once the salmon is added to keep the chunks intact.
• A squeeze of fresh lemon juice brightens the finished chowder.
• Add corn or diced carrots for extra color and sweetness.
• For a thicker chowder, mash a few potatoes directly into the broth before adding the salmon.

Notes

• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat gently over low heat to prevent the salmon from becoming tough.
• Freezing is not recommended because dairy-based soups may separate after thawing.
• The chowder will naturally thicken as it cools.

Q&A

Can I use canned salmon?
Yes. Stir drained canned salmon into the chowder during the final 10 minutes of cooking.

Can I substitute half-and-half for heavy cream?
Absolutely. Half-and-half makes a slightly lighter but still creamy chowder.

Can I add vegetables?
Yes. Corn, carrots, peas, spinach, or leeks are excellent additions.

What should I serve with this chowder?
Serve it with crusty artisan bread, garlic toast, oyster crackers, biscuits, or a fresh green salad for a complete and satisfying meal.

Servings

Serves 6

Nutrition (Approx. Per Serving)

• Calories: 435
• Protein: 28g
• Carbohydrates: 23g
• Fat: 24g
• Saturated Fat: 11g
• Fiber: 3g
• Sugar: 4g
• Sodium: 520mg
• Cholesterol: 95mg
• Potassium: 890mg
• Calcium: 14% DV
• Iron: 8% DV
• Vitamin D: 65% DV