Low Nickel Slow Cooker Salmon Chowder
Prep Time
20 mins
Cook Time
5 hrs 20 mins
Total Time
5 hrs 40 mins

This creamy slow cooker salmon chowder recipe is one of my all time favorite low nickel recipes, especially in the winter.

Course: Dinner, Lunch, Soup
Cuisine: American
Author: Christy Cushing at http://nickelfoodallergy.com/
  • 3 cloves of garlic minced
  • ½ an onion chopped
  • 3 celery stalks chopped
  • 3 yellow or red potatoes chopped
  • ½ cup shredded carrots approx. 3-4 carrots
  • 8 oz. or ½ a bag of frozen corn
  • ½ cup uncooked white rice
  • ½ teaspoon dried dill
  • 1 Tablespoon black pepper
  • ½ teaspoon paprika
  • 4 cups chicken broth
  • 12 oz. canned boneless salmon
  • 8 oz. cream cheese softened
  • ½ teaspoon dried dill additional for flavor
  1. Place the garlic, onion, celery, potatoes, shredded carrots, corn, uncooked rice, seasonings and chicken broth in your slow cooker. Cook everything on medium heat for 4 hours.

  2. Before you leave, place the cream cheese on the counter to soften and reach room temperature.

  3. After the ingredients have slow cooked for 4 hours, stir in the canned salmon, cream cheese and another ½ teaspoon of dill seasoning.

  4. Keep the slow cooker on medium heat and wait about an 1 hour until all the ingredients are thoroughly cooked. Serve yourself up a bowl and enjoy!

Recipe Notes

I don't eat many canned foods, as the can itself tends to be made from stainless steel. However I make an exception for both canned tuna and canned salmon, because I haven't found either tuna or salmon in packaging that isn't canned that doesn't contain soy. Ultimately it's up to you to try this recipe and see if the canned salmon negatively impacts you.