This is a creamy 'New England' style chowder.

Ingredients:

1/2 cup each of cleaned and minced:
onion, fresh red pepper, yellow pepper, orange pepper,
potato, parsley, winter squash, fresh corn (scraped from the ear),
celery, white wine.

"Half-and-half" to cover all ingredients

Butter, oil, salt, black pepper,and paparika to taste.

1 lb fresh (not farm raised) cohoe Atlantic salmon
cut into 1 inch chunks.

Method:
Saute the minced winter squash until soft in a little butter and oil. When it becomes carmelized (brownish) add a little white wine to finish softening it, then add all other vegetables. Saute for 5 minutes. Add half-and-half to cover. Gently bring up to heat. When hot carefully place the fish on top, add more half-and-half. Season to taste. Cover and let slowly simmer until fish is poached in the broth. Garnish with parsley sprinkled on top. Serve with soda crackers or a whole grain crusty bread.

Variations:
This chowder can be the basis of a very healthy lunch or dinner. It is easy to make for a family and or party, and has very little fat; in fact, I often use skim milk rather than half-and-half and like it (almost) as much. You can increase any of the vegetables or herbs -- be bold and add something like grated fresh beets!

This delicious fish chowder features tender fully ripe tomatoes.

Ingredients:

Fully-ripe tomatoes, winter squash, red peppers, yellow peppers, parsley,
fennel, cilantro, green olives, tomato juice,

Fresh fish such as cod or talapia

Method:
As with the chowder above, saute the minced winter squash until soft in a little butter and oil. When it becomes carmelized (brownish) add a little white wine to finish softening it, then add all other vegetables except tomatoes. Saute for 5 minutes.

Chop tomatoes and add to vegetables. Cook until tomatoes break down. Add tomato juice as needed to achieve a smooth consistency. Season with salt and pepper to taste.

Add fish, cover, and let cook until fish is poached.

Variations:
Here I used two kinds of fish, cod and talapia. When selecting both the type of fish and the vegetables, pick items that are fresh and in-season rather than sticking to the list in this recipe. In both of these recipes, quantities are not critical.