1. Melt the butter in a skillet over medium heat, then add the onion, celery, carrot, and garlic. Sauté for about 3–4 minutes until softened and fragrant. Transfer the mixture to your slow cooker.
2. Add the diced potatoes, corn, broth, thyme, bay leaf, salt, and pepper to the slow cooker. Stir well to combine. Cover and cook on low for 5–6 hours or high for 2½–3 hours, until the vegetables are tender.
3. About 30 minutes before serving, gently stir in the salmon pieces and heavy cream. Cover and continue cooking on low until the salmon is cooked through and flakes easily.
4. Remove the bay leaf, stir in fresh dill or parsley, and adjust seasoning with salt, pepper, and a squeeze of lemon juice if desired.
5. If you enjoy comforting soup recipes like this, you might also like my Slow Cooker Chicken Corn Chowder, Manhattan Clam Chowder, or Broccoli Cheese Potato Soup.
6. Serve warm, garnished with extra herbs and a sprinkle of black pepper. Crusty bread or oyster crackers make the perfect side!
7. And this is where the chowder becomes irresistibly creamy and comforting…

Slow Cooker Tips

1. Cut potatoes thinly and evenly so they cook through at the same time. If the chowder is too thick, add more broth or water.
2. Add the salmon late to keep it flaky and moist. Overcooked salmon can become dry and tough.
3. Use fresh lemon zest or juice at the end for brightness. It lifts the flavors without overpowering the dish.
4. Avoid stirring too much after adding cream or milk. Gentle stirring keeps the chowder smooth and creamy without breaking the fish apart.