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Nutrition information
Serving: 1 cup (272 grams)
Servings per recipe: 6
Calories: 240 (90 from fat)
Cholesterol: 45 milligrams
Fat: 11 grams (6 saturated fat, 0 trans fats)
Protein: 18 grams
Sodium: 670 milligrams 
Total carbohydrate: 17 gram (3 fiber, 3 sugars)

Recipe tip

If your chowder isn’t thick enough, add some instant potato flakes toward the end of cooking. You won’t need much only about 1/4 cup.

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Slow cooker tuna chowder

Tuna contains omega-3 fatty acids, which helps protect your heart against heart disease.


1 12-ounce can light tuna packed in water, drained, juice reserved
1/2 cup diced green bell pepper
1/4 cup diced onion
2 tablespoons chopped fresh parsley
1 10.75-ounce can low-fat cream of celery soup
1 10.75-ounce can cream of potato soup
2 tablespoons chopped pimentos
1 cup frozen corn, thawed
3/4 cup low-sodium vegetable broth
1 cup half-and-half


  1. Drain tuna, reserving juice. Place tuna in a small bowl and break up using a fork. Cover. Place in refrigerator.
  2. Place reserved tuna juice, green pepper, onion, parsley, soups, pimentos, corn and vegetable broth in a 4-quart (or larger) slow cooker. Stir to combine. Cook on low for 5 to 6 hours.
  3. Add tuna and half-and-half to slow cooker. Stir to combine. Cook for 1 more hour or until hot.
  4. Serve warm.

Makes 6 servings

Recipe contains: fish, milk (cream soups may contain gluten)


Source: Allina Health's Patient Education Department

First published: 12/20/2013
Last updated: 12/20/2013

Reviewed by: Allina Health's Patient Education Department