2 C. frozen pepper stir-fry vegetables (yellow, green, and red peppers and onion)

2 T. minced seeded jalapeno pepper

1 T. butter or margarine

2 T. all-purpose flour

2 C. fat-free milk

1 C. fat-free half-and-half

2 C. refrigerated diced potatoes with onions

1 15-ounce can salmon, drained and flaked

1/4 C. snipped watercress

1/2 tsp. finely shredded lemon peel

1/2 tsp. salt

1/2 tsp. ground black pepper

 

In a large saucepan cook stir-fry vegetables and jalapeno pepper in hot butter or margarine for 3 to 5 minutes or until tender. Stir in flour. Stir in milk and half-and-half. Cook and stir until slightly thickened. Cook and stir 2 minutes more.  Stir in diced potatoes, salmon, watercress, shredded lemon peel, salt, and black pepper. Cook and stir until chowder is heated through. Makes 4 servings.