Slow Cooker Tuna Chowder
Make this easy slow cooker tuna chowder for a delicious lunch or dinner!
Ingredients
- 1 (10.5-ounce) can cream of celery soup
- 1 (10.5-ounce) can cream of potato soup
- 2 tbsp pimientos, drained and chopped
- 8 ounces clam juice
- 1 (12-ounce) can whole kernel corn, drained
- ¼ cup finely chopped onion
- 12 ounces canned tuna, drained and flaked (about 2 cans)
- 1 cup light cream or half-and-half
- 2 tbsp chopped fresh parsley
- Salt and pepper, to taste
- Chopped fresh chives (optional), for garnish
Recommended Equipment
Instructions
- In a slow cooker, combine the cream of celery soup, cream of potato soup, pimientos, clam juice, corn, and chopped onion.1 (10.5-ounce) can cream of celery soup | 1 (10.5-ounce) can cream of potato soup | 2 tbsp pimientos | 8 ounces clam juice | 1 (12-ounce) can whole kernel corn | 1/4 cup finely chopped onion
- Cover and cook on LOW for 3 to 4 hours, stirring occasionally.
- Stir in the tuna, cream, and parsley. Taste and season with salt and pepper, if needed.12 ounces canned tuna | 1 cup light cream or half-and-half | 2 tbsp chopped fresh parsley | Salt and pepper
- Continue cooking on LOW for 30 to 45 minutes longer, or until heated through.
- Serve hot, garnished with fresh chives, if desired.Chopped fresh chives (optional)
If the chowder is thicker than you like, thin it with a little milk, cream, or broth before serving.
Nutrition
Calories: 396kcalCarbohydrates: 28gProtein: 21gFat: 26gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.003gCholesterol: 97mgSodium: 1163mgPotassium: 287mgFiber: 1gSugar: 3gVitamin A: 938IUVitamin C: 12mgCalcium: 64mgIron: 2mg
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.
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