Crock Pot Salmon And Chicken Chowder Recipes

SLOW COOKER SALMON CHOWDER

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.

NORTHWEST SALMON CHOWDER

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.

SLOW-COOKER FISH CHOWDER

Steps:

• Cook and stir bacon in a skillet over medium heat until browned, 5 to 8 minutes; drain excess grease. Cook and stir onion and garlic into bacon until onion is translucent, about 5 minutes. Transfer mixture to a slow cooker.
• Pour chicken stock into slow cooker. Mix corn, potatoes, celery, and carrots into the stock. Season with black pepper and red pepper flakes. Set the cooker to High, cover, and cook for 3 hours.
• Stir scallops, shrimp, and halibut into the soup and cook 1 more hour. Stir evaporated milk into chowder, heat thoroughly, and serve.

SALMON CHOWDER WITH DILL

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.

CROCK POT CHICKEN CHOWDER

Steps:

• Note:.
• I use pre-cooked or frozen chicken, I boil the onion, celery, and carrots first(not the corn) and then throw them in the crock-pot.If I am cooking the chicken tenders, I throw the veggies in the pan afterwards, and saute. If the veggies and chicken are pre-cooked, you only have to wait until soup is fully heated.
• Melt butter in large skillet.
• Add chicken and cook until browned.
• Add cooked chicken, onions, celery, carrots, corn, soup, chicken broth, and dill to your slow cooker.
• cover and cook on low 3 to 4 hours or until chicken is no longer pink and vegetables are tender.
• Turn off heat.
• Stir in half and half.

CROCK POT SALMON AND CHICKEN CHOWDER

Steps:

• Add the water, chopped onion, and frozen chicken thigh to the crock pot and turn on high; cook for 3 hours.
• Remove about 3/4 of the cooked onion and the chicken thigh from the liquid.
• Cut the cooked chicken into small cubes; set aside.
• Put the cooked onion you removed from the crock pot in the food processor along with the mayonnaise and whir until smooth.
• Add the pureed onion mixture, the chicken pieces, and remaining ingredients to the liquid in the crock pot and cook on high for an additional 2 hours or until rice is to desired texture.