Salmon, Mushroom, and Pea Chowder |
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Prep Time: 30 Minutes Cook Time: 7 Minutes |
Ready In: 37 Minutes Servings: 6 |
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A slow-cooker find that is outstanding. No heating up the kitchen. 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.
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