Slow Cooker 4-Ingredient Salmon Chowder
This old-fashioned salmon chowder is simple, budget-friendly, and comforting. Made with pantry staples like canned salmon, potatoes, corn, and evaporated milk, it slowly cooks into a creamy, hearty soup that’s perfect for meatless Fridays or a cozy dinner.
Ingredients (Serves 4)
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 for serving
Salt and black pepper
Hot sauce or red pepper flakes
Crackers or crusty bread
Directions
Prepare the slow cooker
Lightly grease the inside of the slow cooker with a little oil or non-stick spray to prevent sticking.
Add the potatoes
Place the drained canned potatoes into the slow cooker. If the slices are large, break them into bite-size chunks so they resemble classic chowder potatoes.
Add the corn
Sprinkle the drained corn evenly over the potatoes.
Add the salmon
Open the canned salmon and add it with the liquid to the slow cooker.
Use a fork to gently break the salmon into large flaky pieces. (The soft bones are edible and add calcium, but you can remove them if you prefer.)
Pour in the evaporated milk
Add both cans of evaporated milk and stir gently to combine everything.
Cook
Cover and cook:
Low: 4–5 hours
High: 2–3 hours
Stir once or twice during cooking if possible.
Season and serve
Taste the chowder and add salt and plenty of black pepper if needed. Serve hot in bowls.
Serving Suggestions
Serve with buttered toast or crusty bread for dipping.
Saltine crackers are a classic pairing.
A green salad with vinaigrette balances the creamy soup.
A dash of hot sauce or red pepper flakes adds a little heat.
