Slow Cooker Salmon Chowder

adapted from


1 medium onion, chopped
2 large potatoes, peeled and chopped
2 large carrots, chopped
1 large can corn kernels, and water
1 quart chicken broth, 32 ounces
1 can evaporated milk, 12 ounces
½ tsp. salt and ½ tsp. pepper
2 pounds salmon. If frozen, thawed, de-boned, and cut into bite size pieces.


1. Pour chicken broth into slow cooker. Add onion, potatoes, carrots, corn with water, salt and pepper. Turn the cooker to High, cover, and cook 2 hours in Slow Cooker or 3 hours in Crock Pot. Potatoes and carrots will be soft.
2. Add can of evaporated milk and pieces of salmon. Cook approximately ½ hour more in Slow Cooker or 1 hour more in Crock Pot until salmon is firm.
3. Option- cooking on low temperature takes longer, double the time. Step 1. Slow Cooker 4 hours, Crock Pot 6 hours. Step 2. Turn cooker to high and add evaporated milk and salmon.