This comforting slow cooker tuna chowder is perfect for everyday suppers, and it’s especially welcome on a cold fall or winter evening. The chowder is a snap to make with minimal effort. It’s a rich and hearty homemade chowder that combines the briny depth of clam juice, the sweetness of corn, the convenience of condensed soups, and the creaminess of half-and-half. It’s the perfect meal for chilly evenings, busy weeknights, or whenever you crave something nostalgic and satisfying.
What makes this recipe truly special is its ease—toss the ingredients into your slow cooker, let the flavors meld together, and come back to a cozy, homemade chowder. Tuna adds a protein-packed punch, while fresh parsley and chives bring brightness to every spoonful. Serve it with crusty bread or crackers for an extra touch of comfort. Whether you’re making this for your family or meal prepping for the week, this dish is sure to become a favorite.
What to Serve With Chowder
Bread: Add oyster crackers, saltines, a crusty loaf of bread, or biscuits to your menu.
Sandwiches: Serve the chowder with sandwiches for a hearty lunch or dinner. Grilled cheese, the classic corned beef Reuben, and these fontina and mushroom sandwiches are excellent options.
How to Store
Refrigerate tuna chowder in an airtight container and enjoy the leftovers within 3 to 4 days.
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
- Cuisine: Homestyle
Ingredients
- 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
- 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!
Equipment
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