Recipe

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• 2 tbsp unsalted butter
• 1 medium onion, chopped
• 1 stalk celery , cut into 1/2 inch slices
• 10 oz 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 tsp dried tarragon
• 1/4 tsp dried thyme
• 1/2 tsp white pepper
• 2 tbsp 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

• 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.