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Salmon, Mushroom, and Pea Chowder

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“A slow-cooker find that is outstanding. No heating up the kitchen.”
READY IN:
7hrs 45mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

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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