This creamy slow cooker salmon chowder recipe is one of my all time favorite low nickel recipes, especially in the winter.
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.
Before you leave, place the cream cheese on the counter to soften and reach room temperature.
After the ingredients have slow cooked for 4 hours, stir in the canned salmon, cream cheese and another ½ teaspoon of dill seasoning.
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!
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.