Ingredients:

  • 3 cups (720 ml) Bottled clam juice or low-sodium chicken broth
  • 1 lb (450g) Red potatoes, diced
  • 2 medium Carrots, sliced
  • 2 stalks Celery, sliced
  • 1/2 medium White onion, diced
  • 2 cloves Garlic, minced
  • 12 sprigs Fresh dill
  • 12 sprigs Fresh parsley
  • 6 sprigs Fresh thyme
  • 2 Bay leaves
  • 1 wide strip Lemon zest
  • 1 lb (450g) Salmon fillet, skinned, cut into 4 pieces
  • 1 1/2 tsp Salt
  • 1/2 tsp Black pepper
  • 1/2 cup (120 ml) Heavy cream
  • 2 tbsp Chopped fresh chives, for topping
  • 2 tbsp Fresh dill, chopped for topping

Instructions:

  1. Microwave the clam juice or chicken broth until very hot.
  2. Add diced potatoes, carrots, celery, onion, and minced garlic to the slow cooker.
  3. Tie dill, parsley, thyme, bay leaves, and lemon zest together with twine to create an herb bundle. Add to the slow cooker.
  4. Pour the hot broth over the vegetables and herb bundle. Cover and cook on high for 3.5 hours.
  5. Season the salmon fillets with salt and pepper.
  6. Stir in heavy cream. Partially submerge the salmon pieces in the liquid.
  7. Cover and cook for 30 minutes, or until the salmon is cooked through and flakes easily.
  8. Remove and discard the herb bundle.
  9. Taste and season the chowder with additional salt and pepper as needed.
  10. Ladle the chowder into bowls. Garnish with chopped chives and dill.