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Nutrition Facts
Serving Size 1 (352g) Recipe makes 4 servings
Calories 226
Calories from Fat 39		(17%)
Amount Per Serving		%DV
	Total Fat 4.4g	6%
	Saturated Fat 1.1g	5%
	Monounsaturated Fat 1.1g
	Polyunsaturated Fat 1.4g
	Trans Fat 0.0g
Cholesterol 48mg		16%
Sodium 789mg		32%
Potassium 653mg		18%
Total Carbohydrate 18.5g		6%
	Dietary Fiber 2.2g	8%
	Sugars 3.4g
Protein 27.3g		54%
detailed view... how is this calculated?

Slow Cooker Salmon Chowder

Recipe #222338 | 5¼ hours | 10 min prep | add private note

⁽⁷⁾ RATE IT NOW Print Recipe

By: yogiclarebear
Apr 12, 2007

Easy and healthy salmon chowder in the slow cooker. Feel free to kick up the veggies, just be sure to add extra broth or water to compensate.

SERVES 4 (change servings and units)

Ingredients

12 ounces alaskan salmon, drained and flaked (canned or pouch)
3 ounces chopped onions
6 ounces chopped celery
4-5 ounces shoestring carrots
3 cups fat-free chicken broth
8 ounces fat free cream cheese, cubed
1/4 cup brown rice
1 tablespoon dill weed
1 teaspoon salt (optional)
1/4 cup water

Directions

1
In slow cooker, combine onion, celery, carrots, chicken broth, and rice.
2
Cook for about 4-5 hours on LOW.
3
When the vegetables are soft to your preference, turn the slow cooker to high, add the cream cheese, and stir until melted.
4
Add the salmon, spices, and ¼ cup water. Stir. Cook about 10-20 more minutes on high, stirring occasionally.

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Featured Reviews for This Recipe

From: TSMontana

On Oct 27, 2009

Great recipe! I ended up substituting goat cheese for cream cheese, and quinoa for brown rice, but I don't think there's any way this recipe isn't good in its original form, as well. I have already made gallons of this stuff. Just delicious. Thanks, yogiclarebear!

0 people found this review helpful

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From: el Jim

On Nov 18, 2008

I made this dish today and had it for dinner tonight after an evening of mountain biking. It is hard to believe that this is a low calorie dinner. It tastes fabulous! Thank you. I'll be making this again... soon.

0 people found this review helpful

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From: smellyvegetarian

On Apr 1, 2008

This was good! I ended up using 2 cups more broth, though, as there didn't seem to be near enough liquid to serve 4. I also used dried dill, about 1 t. To simplify things for future users, the measurements I got for the veggies (I weighed them) were 2/3 c onion, 2 medium carrots, and a TON of celery LOL. Sorry, I ran out of celery before I hit 6 oz. I used the leaves, too, which I highly recommend. I couldn't really find the rice after cooking for so long, so next time I will probably just leave it out. Altogether a solid recipe; DH says it is definitely a keeper!

4 people found this review helpful

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From: Swede16tc

On Sep 23, 2007

This was Heaven and so easy. My daughter loved it too! I had to use 1/2 TB dried Dill & 14 oz canned Salmon.I put all ingredients except the salmon and cream cheese in first. Turned out LOVELY!! Thanks Again! We will make this often