Salmon, Mushroom, and Pea Chowder

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READY IN: 7hrs 45mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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