Salmon Chowder with Dill Recipe

Name: Salmon Chowder with Dill
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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

779

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 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, and more.

Yes, Salmon Chowder with Dill falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Salmon Chowder with Dill

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions