Salmon Chowder

• 2  cups frozen pepper stir- fry vegetables (yellow, green, and red pepper, and onion)
• 2  Tbsp. minced seeded jalapeno pepper
• 1  Tbsp. margarine or butter
• 2  Tbsps. flour
• 2  cups fat-free milk
• 1  cup fat-free half-and-half
• 2  cups refrigerated diced potatoes with onions
• 1  15-oz.can salmon, drained and well flaked
• 1/4  cup snipped watercress
• 2  Tbsp. lemon juice
• 1/2  tsp. salt
• 1/2  tsp. pepper

Directions

In a large saucepan cook the stir-fry vegetables and jalapeno in hot 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 potatoes, salmon, watercress, lemon juice, salt and pepper. Cook and stir until heated through.