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This easy slow cooker tuna chowder is rich, hearty, and packed with flavor—just the kind of cozy meal you crave on a cold evening. It’s made with pantry staples like condensed soups, tuna, corn, and clam juice, plus a splash of cream to bring it all together.
The beauty of this recipe is its simplicity. Just toss everything in the slow cooker, let it simmer while you go about your day, and return to a warm, satisfying chowder. It’s perfect for busy weeknights or lazy weekends when you want something filling but fuss-free.
What You’ll Like About This Dish
Effortless slow cooker recipe. Just a few minutes of prep—your slow cooker does the rest.
Flavorful and hearty. Creamy chowder with tuna, corn, and clam juice for depth and richness.
Perfect for cold days. A warm, nostalgic soup that hits the spot when the weather turns chilly.
Ingredient Notes
- Cream of celery soup: Adds body and mild savory flavor—one of two condensed soup bases.
- Condensed potato soup: Contributes creamy texture and richness.
- Pimientos: Add a hint of sweetness and color.
- Clam juice: Deepens the flavor and gives the chowder a briny, seafood base.
- Corn: Whole kernel corn provides sweetness and texture.
- Onion: A small amount adds background flavor as it cooks.
- Canned tuna: Drained and stirred in at the end—use chunk light or solid white.
- Half-and-half or light cream: Adds creamy richness just before serving.
- Parsley and chives: Fresh herbs brighten up the finished chowder.
- Salt and pepper: Adjust to taste after everything is combined.
Steps to Make Slow Cooker Tuna Chowder
- Add the cream of celery soup, potato soup, chopped pimientos, clam juice, corn, and onion to the slow cooker.
- Cover and cook on LOW for 3 to 4 hours, stirring occasionally.
- Stir in the drained tuna, half-and-half, parsley, and season with salt and pepper.
- Continue cooking for 30 to 45 minutes longer until fully heated through.
- Garnish with chives and serve hot.
Tips for Tuna Chowder
- Use half-and-half or light cream—avoid heavy cream if you want a lighter texture.
- Stir gently when adding the tuna to avoid breaking it up too much.
- For extra depth, add a splash of white wine or a pinch of dried thyme or celery seed.
- Warm the cream slightly before adding to prevent curdling.
- Double the batch for meal prep—it reheats well!
Recipe Variations
- Use fresh herbs. Swap parsley for dill or tarragon for a different flavor.
- Add potatoes. Stir in 1 cup of cubed cooked potatoes to bulk up the chowder.
- Make it spicy. Add a few dashes of hot sauce or red pepper flakes.
- Try salmon. Use canned salmon in place of tuna for a richer seafood version.
- Add vegetables. Stir in spinach, peas, or chopped zucchini during the last 30 minutes.
Serving Suggestions
- Bread: Serve with oyster crackers, saltines, or warm crusty bread.
- Sandwiches: Pair with grilled cheese, a Reuben, or a mushroom and fontina melt.
- Salad: Add a crisp green salad or cucumber and onion salad for contrast.
- Pickles: A few sweet or dill pickles on the side add bite and balance.
- Hot sauce: Offer a bottle on the side for those who like a kick.
How to Store
Refrigerate: Store leftover tuna chowder in an airtight container in the fridge for up to 3 to 4 days.
Freeze: Not recommended due to the dairy content—texture may change after thawing.
Reheat: Warm gently on the stovetop over low heat or in the microwave, stirring occasionally. Avoid boiling once cream is added.
Slow Cooker Tuna Chowder
Ingredients
- 1 10.5-ounce can cream of celery soup
- 1 10.5-ounce can potato soup
- 2 tbsp pimientos, drained and chopped
- 8 ounces clam juice
- 1 (12-ounce) can whole kernel corn, drained
- ¼ cup onion, finely chopped
- 12 ounces canned tuna, drained and flaked
- 1 cup light cream, or half-and-half
- 2 tbsp chopped fresh parsley
- Salt and pepper, to taste
- fresh chopped chives, for garnish (optional)
Recommended Equipment
Instructions
- In a slow cooker, combine the cream of celery soup, potato soup, pimientos, clam juice, corn, and chopped onion.
- Cover and cook on LOW for 3 to 4 hours, stirring occasionally.
- Stir in the tuna, cream, parsley, and season with salt and pepper to taste.
- Continue cooking for 30 to 45 minutes longer, until heated through.
- Serve hot, garnished with fresh chives. Enjoy!
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
