A picture of Salmon chowder with dill.

Salmon chowder with dill

hilaryee
hilaryee @cook_3367971
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Ingredients

20 mins
4 servings
  1. 3 cupBottled clam juice or low sodium chicken broth
  2. 1 lbred potatoes, diced
  3. 2carrots, sliced
  4. 2stalks celery, sliced
  5. 1/2white onion, diced
  6. 2 clovegarlic, minced
  7. 12sprigs dill
  8. 12sprigs parsley
  9. 6sprigs thyme
  10. 2Bay leaves
  11. 1wide strip lemon zest
  12. 1 lbsalmon fillet, skinned, cut into 4 pieces
  13. 1salt and pepper
  14. 1/2 cupheavy cream
  15. 1chopped chives, for topping

Cooking Instructions

20 mins
  1. 1

    Put the clam juice in a medium microwave safe bowl and microwave until very hot, about 5 minutes.

  2. 2

    Meanwhile, scatter the potatoes, carrots, celery, onion and garlic in a 6 quart slow cooker. Tie the dill, parsley, thyme, bay leaves and lemon zest together with twine and add to the slow cooker. Pour in the hot clam juice, cover and cook on high, three and a half hours.

  3. 3

    Season the salmon with one and a half a teaspoon salt and 1/2 teaspoon pepper. Stir the heavy cream into the vegetables in the slow cooker, then partially submerge the salmon in the liquid. Cover and cook 30 more minutes.

  4. 4

    Discard the herb bundle. Season The Chowder salt and pepper. Serve topped with chives and dill.

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hilaryee
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