Salmon Chowder with Dill
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 507
- Total Fat
- 27
- Saturated Fat
- 10
- Carbohydrates
- 29
- Dietary Fiber
- 5
- Sugar
- 4
- Protein
- 39
- Cholesterol
- 103
- Sodium
- 1256
- Total: 4 hr 20 min
- Prep: 20 min
- Cook: 4 hr
Ingredients
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
Directions
- 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.