Grandma made this every Friday during Lent. Only 4 ingredients to turn canned pantry staples into comfort.

This slow cooker 4-ingredient salmon chowder is the kind of humble, practical dish I grew up seeing on Midwestern Friday tables during Lent—meatless, frugal, and deeply comforting. It leans entirely on pantry staples: canned salmon, canned potatoes, canned corn, and evaporated milk. The slow cooker does the quiet work of melding everything into a creamy, gently flavored chowder with big, flaky pieces of salmon and tender potatoes. It’s the sort of recipe a grandma would have made without a second thought: minimal ingredients, no fuss, and maximum comfort from the pantry.

Serve this chowder hot in wide bowls with plenty of cracked black pepper on the table. A crusty loaf of bread, buttered toast, or simple saltine crackers are perfect for dipping into the creamy broth. A crisp green salad with a light vinaigrette balances the richness nicely, as does a side of steamed green beans or peas. If you enjoy a bit of heat, pass hot sauce or a pinch of red pepper flakes at the table so each person can season their own bowl.

Servings: 4

2 cans (14.75 oz each) pink salmon, undrained, bones and skin included

Prepare the slow cooker by lightly greasing the insert with a bit of oil or nonstick spray to help prevent sticking and make cleanup easier.

Add the drained canned potatoes to the slow cooker, breaking up any large slices into bite-size cubes with a spoon so they resemble chowder-style potato chunks.

Add the drained corn on top of the potatoes, spreading it out evenly.

Open the canned salmon and pour it into the slow cooker, including the liquid. Gently break the salmon into large, flaky chunks with a fork or spoon, leaving some pieces fairly big so they stay visible and meaty in the finished chowder.

Pour the evaporated milk over the salmon, potatoes, and corn. Stir gently just until everything is combined, being careful not to mash the potatoes or over-shred the salmon.

Cover the slow cooker with the lid and cook on LOW for 3 to 4 hours, or until the chowder is hot throughout and the flavors have melded. Avoid opening the lid frequently, as that will slow down the heating.

Once hot and slightly thickened, taste and adjust the seasoning at the table with salt and pepper if desired. Ladle the chowder into bowls, making sure each serving gets plenty of salmon chunks, potatoes, and corn.

Serve immediately while hot. The chowder will thicken slightly as it sits; if reheating leftovers, stir in a splash of water or milk to loosen the texture back to a creamy consistency.

Because this recipe is intentionally built on four pantry ingredients, think of variations as simple, optional add-ons you can introduce at the table or in future batches. For more depth, stir in a small knob of butter at the end of cooking for extra richness. If you’re not observing strict Lenten simplicity, you can add aromatics: sauté a chopped onion and a rib of celery in a little oil, then stir them into the slow cooker at the beginning for a more classic chowder base (this would increase the ingredient count, but it’s a helpful upgrade). A pinch of dried thyme or a bay leaf added during cooking layers in gentle herbal notes; just remember to remove the bay leaf before serving. For a slightly thicker chowder, mash a few potato pieces against the side of the slow cooker with the back of a spoon and stir them in to naturally thicken the broth. If you prefer a lighter version, replace one can of evaporated milk with low-sodium chicken or vegetable broth, which will still be creamy but less rich. At serving time, offer black pepper, hot sauce, or a sprinkle of paprika so each person can customize their bowl without changing the core four-ingredient base.