Salmon, Mushroom, And Pea Chowder - cooking recipe

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

Preparation

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.