Crockpot Salmon Chowder

Name: Crockpot Salmon Chowder
Prep time: 15 min
Cook time: 420 min
Total time: 435 min
Yield: 8 servings
Cuisine: American
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

A hearty Crockpot salmon chowder that can be prepared with either canned or leftover cooked salmon.

⭐ 4.1 (19 reviews) Prep: 15 minCook: 420 minTotal: 435 minYields: 8 servings

Category Tags:

Soup

Cuisine Tags:

American

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Instructions

Add potatoes, corn, creamed corn, onions, red peppers, jalapeno peppers, vegetable broth, and seafood seasoning to the slow cooker. Cover and cook on low for 7-8 hours or high for 3-4 hours.
Approximately 15 minutes before serving, ladle half of the chowder into a blender and puree until thickened.
Return the pureed mixture to the slow cooker. Stir in the salmon, cream or half-and-half, and optional hot sauce.
Cook for an additional 15-30 minutes, then taste and adjust seafood seasoning as needed.
Serve the chowder in bowls, garnished with crumbled bacon.

Nutritional Info (per serving)

Calories: 287 kcal

Carbohydrate: 26 g

Cholesterol: 72 mg

Fiber: 2 g

Protein: 15 g

Saturated Fat: 8 g

Sodium: 643 mg

Sugar: 5 g

Fat: 15 g

Unsaturated Fat: 0 g