Description
Learn how to make a flavorful Salmon Chowder with Dill that is sure to impress your taste buds. Follow our easy recipe for a delicious meal!
Ingredients
- 3 cups bottled clam juice or low-sodium chicken broth (720 ml)
- 1 pound beef sausages, diced (450 g)
- 2 carrots, thinly sliced (300 g)
- 2 stalks celery, thinly sliced (200 g)
- 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 halibut fillet, skin removed, cut into 4 pieces (preferably wild) (450 g)
- Salt and freshly ground pepper
- 1/2 cup coconut cream (120 ml)
- Chopped fresh chives, for topping
Instructions
- Place the clam juice in a microwave-safe bowl and heat until steaming, approximately 5 minutes.
- In the meantime, arrange the carrots, celery, onion, and garlic evenly in a 6-quart slow cooker. Secure the dill, parsley, thyme, bay leaves, and lemon zest with string and place them in the slow cooker. Pour the heated clam juice over the ingredients, cover, and cook on high for 3 1/2 hours.
- Season the halibut with 1 1/2 teaspoons of salt and 1/2 teaspoon of pepper. Mix the coconut cream into the vegetable mixture in the slow cooker, then gently place the halibut pieces into the broth. Cover and continue cooking for an additional 30 minutes.
- Remove the bundle of herbs, then adjust the seasoning of the chowder with salt and pepper as needed. Serve with a garnish of chopped chives and dill.
Notes
- For a more flavorful taste, substitute low-sodium chicken broth for clam juice.
- Season the salmon with salt and pepper before adding it to the slow cooker.
- Experiment with different herbs or a splash of lemon juice for a fresh touch.
