Salmon, Mushroom, And Pea Chowder Recipe

Name: Salmon, Mushroom, And Pea Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

525

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 tablespoons unsalted butter, 1 medium onion, chopped, 1 stalk celery, cut into 1/2 inch slices, 10 ounces fresh mushrooms, sliced, and more.

Yes, Salmon, Mushroom, And Pea Chowder falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Salmon, Mushroom, And Pea Chowder

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions