• 12 oz. salmon, alaskan, drained and flaked (canned or pouch)
  • 3 oz. onions, chopped
  • 6 oz. celery, chopped
  • 4-5 oz. corn, canned
  • 4 -5 oz. carrots, shoestring
  • 3 c. chicken, broth, fat-free
  • 8 oz. cream cheese, fat free, cubed
  • 1/4 c. brown rice
  • 1 T. dill weed
  • 1 tsp. salt (optional)
  • 1/4 c. water

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Salmon is one of my favorite, and when I found this recipe, I knew it would be AWESOME! Slow Cooker Salmon Chowder is wonderful, and love it in the cool weather. You will want to make this one! Enjoy!

  1. Combine onion, celery, corn, carrots, chicken broth, and rice in your slow cooker.
  2. Cover. Cook on Low for 4-5 hours.
  3. Once the vegetables are soft to your liking, turn the slow cooker to High, add the cream cheese, and stir until melted.
  4. Add the salmon, spices, and 1/4 cup water and stir to mix.
  5. Cover. Cook about 10-20 more minutes on High, stirring occasionally to warm through!

Happy Crocking!

For over 450 more Slow Cooker recipes, click here to get my eBook!

XOXO,

Jenn

Slow Cooker Salmon Chowder * *

 

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