Best 3 Crock Pot Salmon And Chicken Chowder Recipes
Indulge in a culinary journey with our tantalizing Crock-Pot Salmon and Chicken Chowder, a harmonious blend of delicate flavors and hearty textures. This delectable dish features succulent salmon and tender chicken enveloped in a creamy, flavorful broth, complemented by a medley of vegetables and a symphony of herbs and spices. Savor the rich aroma of garlic, onion, and celery as they meld with the briny essence of the salmon and the savory notes of the chicken. Each spoonful promises a comforting warmth, making this chowder the epitome of culinary bliss.
Prepare to embark on a sensory adventure as you explore our diverse collection of recipes, each offering a unique culinary experience. From the classic New England Clam Chowder, brimming with tender clams, potatoes, and a creamy broth, to the hearty and flavorful Corn and Crab Chowder, bursting with sweet corn, succulent crab, and a touch of smoky bacon, our recipes cater to every palate.
For those seeking a vegetarian delight, our Vegetable Chowder is a symphony of fresh vegetables, brimming with vibrant colors and textures, simmered in a flavorful tomato broth. And if you crave a spicy kick, our Spicy Sausage and Kale Chowder delivers just that, with a medley of spicy sausage, tender kale, and a zesty broth.
No matter your culinary preferences, our Crock-Pot Salmon and Chicken Chowder, along with our carefully curated collection of chowder recipes, promises an unforgettable culinary journey. So, gather your ingredients, prepare your taste buds, and let's embark on a delicious adventure!
SLOW COOKER SALMON CHOWDER
Easy and healthy salmon chowder in the slow cooker. Feel free to kick up the veggies, just be sure to add extra broth or water to compensate.
Provided by yogiclarebear
Categories Chowders
Time 5h10m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In slow cooker, combine onion, celery, carrots, chicken broth, and rice.
- Cook for about 4-5 hours on LOW.
- When the vegetables are soft to your preference, turn the slow cooker to high, add the cream cheese, and stir until melted.
- Add the salmon, spices, and ¼ cup water. Stir. Cook about 10-20 more minutes on high, stirring occasionally.
Nutrition Facts : Calories 244.2, Fat 5.1, SaturatedFat 1.2, Cholesterol 45.9, Sodium 1214, Carbohydrate 19.5, Fiber 2.2, Sugar 6.5, Protein 29
NORTHWEST SALMON CHOWDER
I've lived on a farm in the Yakima Valley all my life. I have a big garden, and by the end of fall, my cellar shelves are full of canned fruits and vegetables. This recipe uses some of the root vegetables I grow...along with the delicious salmon that is so plentiful here. -Josephine Parton, Granger, Washington
Provided by Taste of Home
Time 1h10m
Yield 8 servings (2 quarts).
Number Of Ingredients 13
Steps:
- In a large saucepan, saute celery, onion, green pepper and garlic in butter until the vegetables are tender. Add broth, potatoes, carrots, salt, pepper and dill; bring to a boil. , Reduce heat; cover and simmer for 40 minutes or until the vegetables are nearly tender. Stir in the corn, cream and salmon. Simmer for 15 minutes or until heated through. If desired, garnish with bacon, chives and cracked black pepper.
Nutrition Facts : Calories 274 calories, Fat 15g fat (8g saturated fat), Cholesterol 84mg cholesterol, Sodium 1095mg sodium, Carbohydrate 18g carbohydrate (5g sugars, Fiber 2g fiber), Protein 16g protein.
SALMON CHOWDER WITH DILL
Provided by Food Network Kitchen
Time 4h20m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Put the clam juice in a medium microwave-safe bowl and microwave until very hot, about 5 minutes.
- Meanwhile, scatter the potatoes, carrots, celery, onion and garlic in a 6-quart slow cooker. Tie the dill, parsley, thyme, bay leaves and lemon zest together with twine and add to the slow cooker. Pour in the hot clam juice; cover and cook on high, 3 1/2 hours.
- Season the salmon with 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Stir the heavy cream into the vegetables in the slow cooker, then partially submerge the salmon in the liquid. Cover and cook 30 more minutes.
- Discard the herb bundle; season the chowder with salt and pepper. Serve topped with chives and dill.
Tips:
- Cook the salmon and chicken thoroughly. The internal temperature of the salmon should reach 145°F (63°C), and the internal temperature of the chicken should reach 165°F (74°C).
- Use a variety of vegetables. This will add flavor and nutrients to the chowder. Some good choices include carrots, celery, onions, potatoes, and corn.
- Add some herbs and spices. This will also help to flavor the chowder. Some good choices include dill, thyme, parsley, salt, and pepper.
- Don't overcook the chowder. The fish and chicken will become tough if they are overcooked.
- Serve the chowder hot. This is the best way to enjoy its flavor.
Conclusion:
Crock-Pot Salmon and Chicken Chowder is a delicious and easy-to-make meal. It is perfect for a weeknight dinner or a casual weekend lunch. The chowder is also a good source of protein, omega-3 fatty acids, and vegetables. So, next time you are looking for a quick and easy meal, give Crock-Pot Salmon and Chicken Chowder a try.
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