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Salmon, Mushroom, and Pea Chowder Recipe

March 12th, 2013 by alice  Tags: , , , | Print This Post Print This Post

INGREDIENTS

  1. 2tablespoonsunsalted butter
  2. 1mediumonion, chopped
  3. 1stalkcelery, cut into 1/2 inch slices
  4. 10ouncesfresh mushrooms, sliced
  5. 2mediumboiling potatoes, unpeeled and cut into 1/2 inch cubes
  6. 2cupsbottled clam juice
  7. 2cupswater
  8. 1/2cupdry white wine
  9. 1teaspoondried tarragon
  10. 1/4teaspoondried thyme
  11. 1/2teaspoonwhite pepperor black pepper
  12. 2tablespoonscornstarch
  13. 1/2cupheavy cream
  14. 1lbsalmon fillets, skinned and cut into 1 inch pieces
  15. 1cupfrozen baby peas, thawed
  16. salt, to taste
  17. mincedfresh parsleyor 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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