adapted from the Food Network Kitchen
Yield: 4 servings
3 cups bottled clam juice
1 pound potato medley (red, yellow and purple), diced
2 carrots, thinly sliced
2 stalks celery, thinly sliced
1/2 yellow onion, diced
3 garlic cloves, crushed
12 sprigs dill
12 sprigs parsley
8 sprigs thyme
2 bay leaves
1 wide strip of lemon zest
1 pound fillet, skin removed, cut into four pieces
Kosher salt and fresh ground pepper
1/2 cup heavy cream
1 Tbsp butter
Garnish
Chopped fresh chives
Chopped dill
In a large measuring cup, heat the clam juice until very hot.
Scatter the potatoes, celery, carrots, onion and garlic in a 6-quart slow cooker. Tie the dill, parsley, thyme, lemon strip together with twine. Lay the herb bundle on top of the vegetables in the slow cooker. Add the bay leaves. Pour in the hot clam juice. Cook on high for 3 1/2 hours.
Season the salmon with salt and pepper. Stir the heavy cream into the vegetable mixture. Lay the salmon pieces on top, partially submerging them. Cover and cook an additional 30-40 minutes.
Discard the herb bundle, remove the bay leaves. Stir in the butter. Season the chowder with additional salt and pepper, to taste.
Ladle the broth and vegetables into a soup bowl and top with a piece of salmon. Garnish the chowder with chopped chives and a sprinkle of dill and serve.