Crock Pot Salmon and Chicken Chowder

Submitted by Julesong

"I'm a big fan of soups, and also wanted some succulent salmon for dinner. This soup nicely provided both, with great flavor and minimal preparation. This is my second recipe from the Pantry Challenge: I am making a dish from whatever I have at home already--those ingredients which are "just waiting around.""

Download

Ready In:: 5hrs 10mins
Ingredients:: 11
Serves:: 4

ingredients

5 cups water
1 cup chopped red onions (I used a small French Pink onion) or 1 cup yellow onion, minced (I used a small French Pink onion)
1 frozen boneless skinless chicken thighs
¹⁄₄ cup mayonnaise (I use Vegenaise, which is non-dairy)
1 (1 1/3 ounce) package knorr recipe classics leek soup mix
1 garlic clove, minced
6 ounces skinned and de-boned salmon fillets, cubed
¹⁄₂ cup converted rice
1 cup o'brien frozen potatoes or 1 cup cubed fresh peeled potato
¹⁄₄ teaspoon dried basil
salt & freshly ground black pepper, to taste

directions

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.

Questions & Replies

Got a question? Share it with the community!

Reviews

How awesome. I accidentally threw away my favorite crockpot salmon chowder recipe - this more than compensates. My SO loves it too and our dogs hated to leave the kitchen it smelled so good.

Glutton

RECIPE SUBMITTED BY

Julesong

Tukwila, 87

It's simply this: I love to cook! :) I've been hanging out on the internet since the early days and have collected loads of recipes. I've tried to keep the best of them (and often the more unusual) and look forward to sharing them with you, here. I am proud to say that I have several family members who are also on RecipeZaar! My husband, here as <a href=http://www.recipezaar.com/member/39857>Steingrim</a>, is an excellent cook. He rarely uses recipes, though, so often after he's made dinner I sit down at the computer and talk him through how he made the dishes so that I can get it down on paper. Some of these recipes are in his account, some of them in mine - he rarely uses his account, though, so we'll probably usually post them to mine in the future. My sister <a href=http://www.recipezaar.com/member/65957>Cathy is here as cxstitcher</a> and <a href=http://www.recipezaar.com/member/62727>my mom is Juliesmom</a> - say hi to them, eh? Our <a href=http://www.recipezaar.com/member/379862>friend Darrell is here as Uncle Dobo</a>, too! I've been typing in his recipes for him and entering them on R'Zaar. We're hoping that his sisters will soon show up with their own accounts, as well. :) I collect cookbooks (to slow myself down I've limited myself to purchasing them at thrift stores, although I occasionally buy an especially good one at full price), and - yes, I admit it - I love FoodTV. My favorite chefs on the Food Network are Alton Brown, Rachel Ray, Mario Batali, and Giada De Laurentiis. I'm not fond over fakey, over-enthusiastic performance chefs... Emeril drives me up the wall. I appreciate honesty. Of non-celebrity chefs, I've gotta say that that the greatest influences on my cooking have been my mother, Julia Child, and my cooking instructor Chef Gabriel Claycamp at Seattle's Culinary Communion. In the last couple of years I've been typing up all the recipes my grandparents and my mother collected over the years, and am posting them here. Some of them are quite nostalgic and are higher in fat and processed ingredients than recipes I normally collect, but it's really neat to see the different kinds of foods they were interested in... to see them either typewritten oh-so-carefully by my grandfather, in my grandmother's spidery handwriting, or - in some cases - written by my mother years ago in fountain pen ink. It's like time travel. Cooking peeve: food/cooking snobbery. Regarding my black and white icon (which may or may not be the one I'm currently using): it the sea-dragon tattoo that is on the inside of my right ankle. It's also my personal logo.

View Full Profile