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)

First Published: 12/20/2013
Last Reviewed: 12/20/2013

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.
tuna chowder