by Diana Rattray
This rich, delicious slow cooker tuna chowder is a snap to make with condensed soups, canned tuna, and corn. Some cream is added to the soup just before it’s done.
Serve tuna chowder for lunch or dinner with crackers, crusty bread, or biscuits.
PrintSlow Cooker Tuna Chowder
Make this easy slow cooker tuna chowder for a delicious lunch or dinner!
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 15 minutes
- Yield: 4 servings 1x
- Category: Soup Recipes
- Method: Slow Cooker
Ingredients
Scale
- 1 can (10 3/4 ounces) condensed cream of celery soup
- 1 can (10 3/4 ounces) condensed potato soup
- 1 small jar pimientos, chopped, about 2 tablespoons
- 8 ounces clam juice
- 1 can (12 to 15 ounces) whole kernel corn, drained
- 1/4 cup finely chopped onion
- 12 ounces canned tuna
- 1 cup light cream or half-and-half
- 2 tablespoons chopped fresh parsley
- salt and pepper, to taste
Instructions
- combine the condensed soups, pimientos, clam juice, corn, and chopped onion in a slow cooker.
- Cover and cook on LOW for 3 to 4 hours.
- Add the tuna, cream, parsley, and salt and pepper, to taste.
- Cook for 30 to 45 minutes longer or until hot.
