7 Reviews of Slow Cooker Salmon Chowder

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!

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

From: Aunt Cookie

On Aug 18, 2007

This was very good! It took only 4 hours for the vegetables to cook. The only change I made was to use only 1 tsp. of dill in this (I used dried; if you use fresh, 1 tb may be a good amount). I left out the salt, because my broth was salty enough on its own. Thanks for posting; this was a nice use for canned salmon.

From: kari 17

On Nov 18, 2007

i am definately goin to try this. it seems like a decadant version of my moms salmon soup , which she got the recipe from my gram. and my three yearold loves that soup so i am goin to try this one for the whole family

From: velvetwing

On Jan 14, 2008

Ive made this chowder a few times and its a really great recipe and something a little different. I used a little bit of cornstarch to thicken it up just a little.

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.

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!