Slow Cooker Salmon Chowder Recipe

12 oz pink (Alaskan) salmon, drained and flaked (canned or pouch)
3 oz chopped onion
6 oz chopped celery
4-5 oz finely chopped or shoestring carrots
3 cup low sodium chicken broth (I used organic free range, yum!)
8 oz package fat free cream cheese, cubed
¼ cup brown/wild rice
1 T dill weed
1 tsp salt (opt)
¼ cup water

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 cubed 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.

This makes 4 generous and filling servings! The final weight was about 52 oz for the whole batch, so split it into smaller servings for an appetizer, or the larger servings for a full meal. I generally HATE fish, but I really liked this!

FOR 4 SERVINGS OF 13 OUNCES: (each)
CAL 225
FAT 3.25g
CRB 20g
PRT 21g