Salmon Chowder

1 small onion -- chopped fine

1/2 cup celery -- diced

1/4 cup green pepper -- diced

cooking oil 1 cup water

1 small can red salmon -- do not drain

3 small potatoes -- chopped

1 cup milk

1 cup cream

2 tablespoons butter

Saute celery, onion and green pepper in oil. Add with potatoes and 1 cup water and cook until potatoes are tender. Remove all skin and bones from salmon and add along with juice to 1 cup milk and 1 cup cream. Let simmer 1 hour and add 2 tablespoons butter. Continue to simmer, do not boil, until ready to serve.

Sprinkle with paprika for added color.