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.