Salmon Chowder With Dill
Serves: 5
Shirley Senger
1 January 1970
Based on User reviews:
63
Spice
50
Sweetness
53
Sourness
40
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
3 cups
Clam Juice (bottled)2 stalks
Celery (thinly sliced)2 cloves
Garlic (minced)6 sprigs
Thyme1 cup
Heavy CreamDirections:
1
Put the clam juice in a medium microwave-safe bowl and microwave until very hot, about 5 minutes
2
Meanwhile, scatter the potatoes, carrots, celery, onion and garlic in a 6-quart slow cooker
3
Tie the dill, parsley, thyme, bay leaves and lemon zest together with twine and add to the slow cooker
4
Pour in the hot clam juice; cover and cook on high, 3 1/2 hours
5
Season the salmon with 1 1/2 teaspoons salt and 1/2 teaspoon pepper
6
Stir the heavy cream into the vegetables in the slow cooker, then partially submerge the salmon in the liquid
7
Cover and cook 30 more minutes
8
Discard the herb bundle; season the chowder with salt and pepper
9
Serve topped with chives and dill
10
Photograph by Christopher Testani