Crock Pot Salmon and Chicken Chowder
Crock Pot Salmon and Chicken Chowder is a hearty and comforting dish that brings together the rich flavors of flaky salmon, tender shredded chicken, and garden-fresh vegetables, all simmered to perfection in a creamy broth. This slow-cooker chowder features ingredients like russet potatoes, carrots, celery, and sweet corn, enhanced by aromatic smoked paprika and bay leaves. A velvety roux made with butter, flour, and heavy cream adds a luxurious touch, making this a cozy one-pot meal ideal for chilly evenings. With minimal prep and hands-free cooking, this chowder is perfect for busy families or anyone craving a seafood twist on classic comfort food. Serve it with crusty bread or a simple side salad for a complete meal that's sure to impress! Keywords: crock pot chowder, salmon and chicken recipe, creamy soup, slow-cooker seafood chowder, hearty dinner idea.
Smart Nutrition Tracking with SnapCalorie
Recipe Information
Ingredients
- 2 pieces Chicken breast
- 1 pound Salmon fillet
- 3 medium Russet potatoes
- 2 medium Carrots
- 2 stalks Celery stalks
- 1 medium Yellow onion
- 3 cloves Garlic cloves
- 4 cups Chicken broth
- 1 cup Heavy cream
- 1 cup Corn kernels (frozen or fresh)
- 2 tablespoons Butter
- 2 tablespoons Flour
- 2 tablespoons Fresh parsley (chopped)
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 0.5 teaspoons Smoked paprika
- 2 Bay leaves
Instructions
Peel and dice the potatoes into small cubes. Slice the carrots and celery into thin pieces. Finely chop the onion and mince the garlic.
Season the chicken breasts with a pinch of salt and pepper. Place the chicken breasts and salmon fillet (whole, skin on or off) in the bottom of the crock pot.
Add the diced potatoes, sliced carrots, celery, and chopped onion into the crock pot. Sprinkle the minced garlic evenly over the ingredients.
Pour the chicken broth over the ingredients. Add the smoked paprika, salt, pepper, and bay leaves. Stir gently to combine.
Cover the crock pot and cook on LOW for 4-5 hours, or until the chicken and salmon are fully cooked and the vegetables are tender.
Once cooked, carefully remove the chicken breasts and salmon. Shred the chicken with two forks and flake the salmon into bite-sized pieces, removing any bones. Return both to the crock pot.
In a small saucepan, melt the butter over medium heat. Stir in the flour to form a roux and cook for 1-2 minutes, whisking constantly to avoid lumps.
Slowly whisk the heavy cream into the roux. Cook for another 2-3 minutes until slightly thickened. Pour the cream mixture into the crock pot and stir well to combine.
Add the corn kernels and fresh parsley. Adjust the seasoning with additional salt and pepper, if needed. Let the chowder cook on LOW for another 30 minutes to meld the flavors.
Serve hot, garnished with additional parsley if desired, and enjoy!
Nutrition Facts
Calories |
552 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.6 g | 37% | |
| Saturated Fat | 13.3 g | 66% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 142 mg | 47% | |
| Sodium | 844 mg | 37% | |
| Total Carbohydrate | 31.7 g | 12% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 4.1 g | ||
| Protein | 38.8 g | 78% | |
| Vitamin D | 9.7 mcg | 49% | |
| Calcium | 65 mg | 5% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 1183 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
