Salmon, Mushroom, and Pea Chowder

A slow-cooker find that is outstanding. No heating up the kitchen.

• Ready In: 7 hrs 45 mins
• Serves: 4-6

Ingredients

• 2  tablespoons unsalted butter
• 1  medium onion, chopped
• 1  stalk celery, cut into 1/2 inch slices
• 10  ounces fresh mushrooms, sliced
• 2  medium boiling potatoes, unpeeled and cut into 1/2 inch cubes
• 2  cups bottled clam juice
• 2  cups water
• 1⁄2 cup dry white wine
• 1  teaspoon dried tarragon
• 1⁄4 teaspoon dried thyme
• 1⁄2 teaspoon white pepper or 1⁄2 teaspoon black pepper
• 2  tablespoons cornstarch
• 1⁄2 cup heavy cream
• 1  lb salmon fillet, skinned and cut into 1 inch pieces
• 1  cup frozen baby peas, thawed
•  salt, to taste
•  minced fresh parsley or  chives

Directions

1. In a big skillet, melt the butter over medium heat.
2. Saute the onion, celery, and mushrooms for about 7 minutes or until the mushrooms have given off their liquid and start to brown.
3. In a 4-quart slow cooker add the sauteed vegetables and potatoes; stir to combine.
4. Add in the clam juice, water, wine, tarragon, thyme, and pepper.
5. Cover and cook on LOW for 6-7 hours or until the potatoes are tender.
6. In a bowl, add the cornstarch and cream; whisk to combine; add into the chowder; stir to combine.
7. Add in the salmon and peas; increase heat to HIGH; cover and cook about 15 minutes or until the salmon is firm.
8. Add salt to taste.
9. Ladle chowder into individual soup bowls; sprinkle with parsley or chives.