We love our Salmon Stew here in the South. But Crockpot Salmon Stew is best. Growing up, we didn’t have access to fresh salmon so canned salmon was always used. Fresh salmon is so wonderful, I can’t imagine eating anything else now but it’s your choice. Canned salmon is fine in a pinch. This recipe is adapted to make an old favorite in a slow cooker for easy all-day preparation.
It may sound odd and strange to you, but we served our stew with these condiments: saltines, bread & butter pickles or sweet pickle cubes, and ketchup. Everybody had their favorite way of combining the condiments either in the stew or on the side. No one could agree on which was best. It was all just a fun dining experience we loved to share whenever we could be together.
Do you have any memories like this? Are there special recipes from childhood that you miss? Share with us …
- Combine water (or stock), potatoes, onion, and Old Bay seasoning in slow cooker; cover and cook on HIGH 5 to 6 hours.
- Use a potato masher to crush up some of the potatoes in the slow cooker.
- Stir in salmon and butter; cover and cook on HIGH until fish is cooked, 10 to 15 minutes.
- Combine milk & cornstarch; stir in and cook 5 minutes.
- Season to taste with salt and white pepper.