Cozy Up with This Creamy Crockpot Salmon Chowder You’ll Crave All Winter
When the air turns crisp and the days grow shorter, all I want is something warm, nourishing, and simple bubbling away in my kitchen. As a recipe developer and home cook who thrives during the colder months, I find deep comfort in a steaming bowl of soup—especially when it’s creamy, rich, and packed with good-for-you ingredients. That’s why I’m so excited to share this Crockpot Salmon Chowder recipe with you.
This salmon chowder recipe crockpot is a delicious, dairy-free spin on the traditional dish, featuring coconut milk, smoked salmon, corn, hearty vegetables, and warming seasonings. It’s everything you want in a winter meal: comforting, creamy, and satisfying—yet healthy enough to make again and again.
Let’s dive in and get cooking with this slow cooker gem that’s tailor-made for cozy fall and winter days.
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Why This Crockpot Salmon Chowder is a Seasonal Must-Have
There’s something magical about letting a slow cooker do the work for you. During the busy months of fall and winter, I find myself craving meals that are easy to prep but taste like I spent hours fussing over the stove. This chowder ticks all the boxes.
Here’s why you’ll love it:
- It's dairy free yet ultra-creamy thanks to coconut milk.
- It’s a flexible recipe—use canned or fresh Alaskan salmon.
- It’s full of fiber, protein, and healthy fats.
- And best of all? You can throw it all in the slow cooker and walk away.
This chowder has become a go-to in my home, not only because it’s delicious but because it feels like a warm hug in a bowl.
Ingredients That Make This Chowder Exceptional
Here’s what you’ll need for 6 generous servings:
Seafood Base:
- 1 ½ cups cooked Alaskan salmon, flaked (can be fresh, frozen, or 2 cans of wild-caught salmon)
- ½ cup smoked salmon, chopped (adds deep, savory flavor)
- Optional: 1 can (6 oz) canned salmon, bones removed for convenience
Vegetables:
- 2 medium potatoes, peeled and diced
- 1 ½ cups corn kernels (fresh, frozen, or canned)
- 1 large carrot, diced
- 2 celery stalks, sliced
- 1 small onion, chopped
- 2 cloves garlic, minced
Seasonings:
- 1 ½ teaspoons vegetable seasoning (like Herbamare or your favorite salt-free blend)
- ½ teaspoon dried thyme
- ½ teaspoon smoked paprika
- ½ teaspoon black pepper
- Salt to taste (about ½ teaspoon, depending on your broth)
Liquid Base:
- 2 ½ cups low-sodium vegetable broth
- 1 can (13.5 oz) coconut milk, full fat for creaminess
- Optional: 1 tablespoon nutritional yeast for a cheesy flavor (if you're dairy free)
Finishing Touch:
- Juice of ½ a lemon
Step-by-Step: How to Make Creamy Salmon Chowder in the Crockpot
Step 1: Prep Your Ingredients
Dice your veggies ahead of time. If using canned salmon, drain and flake it. If you’re using fresh or frozen Alaskan salmon, bake or pan-sear it first for about 10–12 minutes, then flake. Smoked salmon should be chopped into small, bite-sized bits.
Step 2: Layer in the Slow Cooker
Add everything to the crockpot except for the coconut milk, lemon juice, and fresh herbs. That includes:
- Potatoes, corn, carrots, celery, onion, garlic
- Flaked cooked salmon, smoked salmon
- Seasonings and vegetable broth
Set the slow cooker on low for 6–7 hours or high for 3–4 hours.
Step 3: Stir in Coconut Milk
About 30 minutes before serving, stir in the coconut milk. This gives the chowder its signature creamy texture without needing heavy cream. Let it warm through gently.
Step 4: Taste and Finish
Just before serving, add the lemon juice for brightness and adjust salt as needed. Garnish with fresh herbs like dill or parsley.
Chef’s Tips & Easy Variations
- Make it even heartier: Add white beans, barley, or cooked quinoa for a fiber boost.
- Go spicy: Add a pinch of cayenne or a splash of hot sauce if you like heat.
- Smoked salmon upgrade: Want a more pronounced smoky flavor? Use all smoked salmon or add a dash of liquid smoke.
- Make it gluten-free: This recipe is naturally gluten-free and perfect for sensitive diets.
Amazon Kitchen Essentials for This Recipe
As a busy home cook, I rely on a few tried-and-true kitchen tools and pantry staples that make cooking easier—and this chowder even better.
1. Hamilton Beach Programmable Slow Cooker – 6 Quart
If your current slow cooker is outdated or inconsistent, this Hamilton Beach model is a dream. I love its digital controls, automatic warming setting, and spacious 6-quart capacity—ideal for soups, stews, and big-batch cooking.
Why I Recommend It: Foolproof timing, even cooking, and perfect for winter batch meals. Set it and forget it!
2. Native Forest Organic Coconut Milk – Unsweetened, Full Fat (13.5 oz)
After trying dozens of brands, this is my favorite. It’s thick, creamy, and made from organic coconuts—no gums, no junk. Essential for a luscious dairy-free chowder base.
Why I Recommend It: Superior creaminess and rich flavor without dairy. Pantry-friendly and versatile.
3. Wild Planet Wild Alaskan Canned Salmon
Perfect for recipes like this! Sustainably sourced and skinless/boneless, this canned salmon is mild, meaty, and omega-3-rich. It makes a busy weeknight meal effortless.
Why I Recommend It: High-quality fish, ready to use, and ideal for slow cooker recipes.
What Makes This Salmon Chowder Healthy and Nourishing
As someone who’s always seeking the balance between comfort food and nutrition, this chowder checks all my boxes. Here’s why:
- Omega-3 rich fish: Salmon supports heart and brain health.
- Dairy free: Thanks to coconut milk, it’s suitable for lactose-intolerant eaters.
- Veggie-packed: Potatoes, carrots, celery, corn, and vegetable seasoning deliver fiber and flavor.
- No cream or butter needed!
It's the kind of meal I can feel good about serving to my family—and indulging in myself, curled up on the couch with a blanket.
Storage & Reheating Tips
- Fridge: Store leftovers in an airtight container for up to 4 days.
- Freezer: Portion and freeze for up to 2 months. Let thaw overnight in the fridge.
- To reheat: Warm on the stovetop over medium-low heat, stirring gently.
The flavors deepen overnight, making this chowder even more delicious the next day.
A Bowlful of Comfort You’ll Keep Coming Back To
There’s something profoundly satisfying about this salmon chowder recipe crockpot. It’s not just the flavor—it’s the feeling it gives you: cozy, calm, and cared for.
As a food lover and recipe writer, I’ve tested dozens of chowders over the years. But this one… this is the one I come back to. Every single fall and winter, without fail. Whether I’m feeding a table full of guests or just meal-prepping for the week, it delivers.
Final Thoughts
If you’re searching for a slow cooker soup that’s big on flavor and low on effort, this is it. Whether you use smoked salmon, canned fish, or a fresh Alaskan catch, you’ll be amazed by how this chowder comes together in the coziest, creamiest way—no dairy required.
Don’t wait for the next cold front to hit—bookmark this recipe, share it with your foodie friends, and add it to your weekly winter rotation.
Try it this week and let me know in the comments: Did you go smoky, fresh, or canned?
I’d love to hear your twist!
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