Salmon And Dill Chowder With Pastry Crust Recipes

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SALMON CHOWDER WITH DILL



Salmon Chowder with Dill image

Provided by Food Network Kitchen

Time 4h20m

Yield 4 servings

Number Of Ingredients 15

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

Steps:

  • 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.

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