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.

1 lb. pkg. any fish, thawed (or
substitute one 6 1/2 oz. can of tuna or salmon)
1/2 lg. onion, chopped
4-5 med. potatoes, peeled
Salt and pepper to taste
1/4 tsp. thyme
Pinch cayenne pepper
1 clove garlic, crushed

Dice fish - removing any bones. Cut potatoes into 1 inch cubes. Place fish, potatoes, onion, garlic and seasonings in pot and add 3 cups water. Simmer about 30 minutes until potatoes are tender. Then add 2 cups milk (part of which may be evaporated), 1/3 cup heavy cream, 1 tablespoon butter or margarine, plus some fresh or dried parsley. 1 cup corn may be added if desired.