When the weather cools, this tasty chowder goes over great. It contains the "Holy Trinity" (onions, peppers and celery), ingredients that serve well in most soups, chowders, and stews.

Ingredients

1 small onion, finely chopped

1/2 cup diced celery

1/4 cup diced green pepper

Cooking oil

1 cup water

1 regular can of salmon (red or pink) - do not drain

2 to 3 small potatoes, chopped

1 cup milk

1 cup cream

2 Tablespoons butter

Garlic, optional (If you are a garlic lover, it is great here.)

Saute celery, onion, and pepper in oil until onion is transparent. Add to potatoes and 1 cup water and cook until potatoes are tender. Shred salmon with a fork as it is added to the pot along with milk and cream. Let simmer (do not boil) for 1 hour and add 2 Tablespoons of butter. Sprinkle with paprika for added color.

• Rock Eddy Bluff on VirtualCities.com
• Rock Eddy Bluff Farm Website
• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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