Easy Salmon Chowder

This salmon chowder uses a clever shortcut that cuts the prep to almost nothing: a boxed au gratin potato mix. Both the dehydrated potatoes and the cheese sauce packet go into the slow cooker, providing starch for thickening and a savory, cheesy backbone that would normally require making a roux and grating cheese.

Crispy bacon fried ahead of time adds smoky depth throughout the six-hour cook. The bacon fat stays in the pan, not the chowder, keeping the finished soup cleaner.

The salmon goes in at the very end, just 15 minutes on high to warm through. Canned red sockeye holds its color and flavor better than pink salmon in a long-cooked soup. Adding it earlier would break the chunks into mush and overcook the delicate fish.

Both regular milk and evaporated milk go in with the salmon at the end. Evaporated milk adds richness and body that regular milk alone can’t achieve, and it’s more heat-stable so it won’t curdle during the final simmer.

Kitchen Tips

• Drain, bone, and skin the canned salmon before adding. Run your fingers through the chunks to feel for any remaining pin bones.
• Don’t stir the chowder aggressively after adding the salmon. Gentle folding keeps the fish in chunks rather than shredding it.
• Undrained corn adds both kernels and their starchy liquid, which helps thicken the chowder.
• Let the chowder sit for 5 minutes after cooking before serving. It thickens slightly as it rests.

Variations

• Use a scalloped potato mix instead of au gratin for a less cheesy, more cream-forward chowder.
• Add a diced celery stalk with the onion for extra crunch.
• Stir in fresh dill right before serving for a classic salmon-and-dill pairing.