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SALMON CHOWDER

• 3 Tbs butter
• 1 large chopped onion
• 1 minced garlic clove
• 1 diced red bell pepper
• 3 red potatoes, diced into 1/2-inch cubes
• 4 cups fish stock or vegetable broth
• freshly ground black pepper, to taste
• 1 lb salmon fillet, skinned, boned and cut into 1-inch pieces
• 1 cup heavy cream

In a large heavy-bottomed soup pot, melt butter over medium-high heat. When butter is hot and bubbly, add onion, garlic and bell pepper and saute until softened, about 5 minutes. Stir in potatoes, stock and black pepper. Bring to a boil, reduce heat to low and simmer until potatoes are tender, about 10 mintues. Add salmon peices and cream, and simmer over low heat until salmon flakes easily with a fork, about 5 minutes. (Do not boil).

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