In a large pot, melt butter and cook onions and garlic on medium heat until fragrant.
Add potatoes and carrots to cook until tender.
On the heat, stir in flour so that veggies are coated in flour. This helps thicken the soup later.
On the heat, add spices: celery salt, paprika, pepper, cayenne pepper and mustard.
On the heat, add crushed dill pickle chips and pickles
While stirring, slowly add dill pickle juice. Slowly add chicken broth.
Allow to simmer for 30 minutes or more. Ensure it is stirred every 10 minutes or so.
Add water and season to taste and desired thickness. I love a nice thick chowder consistency on cold days, but adjust to your desire!