Imagine a creamy, luxurious chowder that transforms ordinary ingredients into a restaurant-worthy meal with minimal effort. This slow cooker salmon chowder is not just a recipe; it's a culinary journey that promises to revolutionize your weeknight dinner routine. With tender salmon, hearty potatoes, and a rich, velvety broth, this dish is about to become your new comfort food obsession – no complicated techniques required!
Prep Time: 15 mins
Cook Time: 4 hrs
Total Time: 4 hrs 15 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 1 lb salmon fillet, skinless and boneless
- 4 cups diced potatoes
- 1 cup corn kernels
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 2 tsp dill
- Salt and pepper to taste
Instructions
- Prepare the salmon by cutting the fillet into 1-inch cubes, ensuring all bones and skin are removed.
- Dice the potatoes into uniform 1/2-inch cubes to ensure even cooking. Chop the onion finely and mince the garlic cloves.
- Add the chopped onions and minced garlic to the bottom of the slow cooker, creating a flavor base for the chowder.
- Layer the diced potatoes over the onions and garlic, creating an even distribution in the slow cooker.
- Sprinkle corn kernels over the potatoes, distributing them evenly throughout the mixture.
- Carefully place the salmon cubes on top of the vegetables, ensuring they are spread out.
- Pour the chicken broth over all ingredients, making sure the liquid covers most of the vegetables and fish.
- Season the chowder with dill, salt, and pepper, gently stirring to distribute the seasonings.
- Cover the slow cooker and set to low heat for 4 hours, allowing the flavors to meld and ingredients to cook thoroughly.
- During the last 30 minutes of cooking, stir in the heavy cream to create a rich, creamy texture.
- Once cooking is complete, gently stir the chowder to break up the salmon into smaller pieces and ensure even distribution.
- Taste and adjust seasoning with additional salt and pepper if needed before serving hot.
Tips
- Choose Fresh Salmon: Select high-quality, fresh salmon fillet for the best flavor and texture. Wild-caught salmon works particularly well in this recipe.
- Uniform Chopping Matters: Cut potatoes and salmon into consistent, bite-sized pieces to ensure even cooking and a beautiful presentation.
- Layer Strategically: Follow the recipe's layering technique – onions and garlic first, then potatoes, corn, and salmon – to build depth of flavor.
- Low and Slow is the Key: Stick to the 4-hour low-heat setting to prevent overcooking the delicate salmon and maintain its tender texture.
- Cream Timing is Crucial: Add heavy cream in the last 30 minutes to prevent separation and maintain a smooth, creamy consistency.
- Season Gradually: Taste and adjust seasonings at the end of cooking. The flavors will develop and concentrate during the slow cooking process.
- Optional Garnish: Consider topping with fresh chopped dill, crispy bacon bits, or a sprinkle of green onions for extra flavor and visual appeal.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 22g
Protein: 25g
Fat: 18g
Saturated Fat: 8g
Cholesterol: 85mg
