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Slow cooker tuna chowder

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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)

    Nutrition Facts