Crockpot Salmon Chowder

A bowl of salmon chowder

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Prep: 15 mins
Cook: 7 hrs
Total: 7 hrs 15 mins
Servings: 6 to 8 servings
Nutrition Facts (per serving)
287 Calories
15g Fat
26g Carbs
15g Protein
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Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories 287
% Daily Value*
Total Fat 15g 20%
Saturated Fat 8g 40%
Cholesterol 72mg 24%
Sodium 643mg 28%
Total Carbohydrate 26g 9%
Dietary Fiber 2g 9%
Total Sugars 5g
Protein 15g
Vitamin C 35mg 177%
Calcium 146mg 11%
Iron 1mg 7%
Potassium 558mg 12%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Hearty and rich, this salmon chowder recipe is a fantastic way to use leftover cooked salmon or canned salmon. Since it is made in the slow cooker, this chowder is ideal for nights when the kids have after-school sports or activities. 

This chowder is a meal all by itself. Just add a green salad and some crusty Italian or French bread, and you're good to go.

Ingredients

  • 8 ounces red potatoes, diced into 1/2-inch chunks

  • 8 ounces frozen corn

  • 1 (15-ounce) can creamed corn

  • 1 small onion, diced

  • 1 medium red bell pepper, seeded and diced

  • 1 jalapeño pepper, seeded and diced

  • 2 cups vegetable broth, or seafood broth

  • 1 teaspoon seafood seasoning, such as Old Bay 

  • 2 (5-ounce) cans salmon, drained

  • 1 cup cream, or half-and-half

  • 3 to 5 dashes hot sauce, optional

  • 4 to 6 slices cooked bacon, crumbled, for garnish

Steps to Make It

  1. Add the potatoes, corn, creamed corn, onions, red peppers, jalapeno peppers, vegetable broth and seafood seasoning to the slow cooker. Cover, and cook on low for 7 to 8 hours or high for 3 to 4 hours.

  2. About 15 minutes before serving, ladle half of the mixture into a blender. With a kitchen towel on top of the blender (to avoid steam burns), puree the soup until thickened. Return to the slow cooker. Add the salmon and cream or half-and-half and the hot sauce, if using.

  3. Stir, and cook another 15 to 30 minutes. Taste, and add more seafood seasoning if necessary. Note: Slow cooking mutes the flavors of foods. It is quite likely you will need to season this soup before serving.

  4. Ladle the chowder into bowls, and top with crumbled bacon.

Use Caution When Blending Hot Ingredients

Steam expands quickly in a blender, and can cause ingredients to splatter everywhere or cause burns. To prevent this, fill the blender only one-third of the way up, vent the top, and cover with a folded kitchen towel while blending.

Recipe Variations

  • If you have leftover cooked salmon, use 1 cup in the recipe and flake it with a fork.