Salmon Chowder with Dill

Total Time:
4 hr 20 min
20 min
4 hr

4 servings

  • 3 cups bottled clam juice or low-sodium chicken broth
  • 1 pound red-skinned potatoes, diced
  • 2 carrots, thinly sliced
  • 2 stalks celery, thinly sliced
  • 1/2 white onion, diced
  • 2 cloves garlic, minced
  • 12 sprigs dill, plus chopped leaves for topping
  • 12 sprigs parsley
  • 6 sprigs thyme
  • 2 bay leaves
  • 1 wide strip lemon zest
  • 1 pound salmon fillet (preferably wild), skin removed, cut into 4 pieces
  • Kosher salt and freshly ground pepper
  • 1/2 cup heavy cream
  • Chopped fresh chives, for topping
  • Put the clam juice in a medium microwave-safe bowl and microwave until very hot, about 5 minutes.

  • 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, 3 1/2 hours.

  • Season the salmon with 1 1/2 teaspoons 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.

  • Discard the herb bundle; season the chowder with salt and pepper. Serve topped with chives and dill.

  • Photograph by Christopher Testani

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