Rating: 3 stars
16 Ratings
  • 5 star values: 4
  • 4 star values: 2
  • 3 star values: 5
  • 2 star values: 3
  • 1 star values: 2

I coined this recipe when my fridge gave out and I had to do something with all the fish I had in the freezer. It's a tasty winter chowder with some summer hints, courtesy of the lemon. This is best served with crusted bread!

Recipe Summary

prep:
15 mins
cook:
5 hrs
total:
5 hrs 15 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Layer the potatoes and salmon into the bottom of a slow cooker. Pour enough water into the slow cooker to cover. Add the butter, lemon zest, salt, pepper, oregano, thyme, and basil. Loosely cover and cook on Low for 4 to 5 hours. Stir in the milk and cover tightly; cook another 1 to 2 hours.

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Nutrition Facts

227 calories; protein 16.5g; carbohydrates 23.1g; fat 7.5g; cholesterol 37.8mg; sodium 514.7mg. Full Nutrition
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