Channel Islands Chowder

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Ingredients:
6 slices bacon, chopped
1 small onion, diced
1/2 lb. sliced mushrooms
2 tbs. butter
1 clove minced garlic
1/3 cup finely diced red bell pepper
1/3 cup finely diced yellow bell pepper
2 finely diced jalapeños, seeds removed
2 potatoes, cut into 1/2 inch cubes
2 cups Channel Islands rock fish filets cut into 1/2 inch cubes
32 ounces fish or chicken broth
1 cup heavy cream
Salt and pepper

Preparation:
Melt butter in skillet and add minced garlic. Sauté mushrooms in garlic butter until tender. Drain and set aside.

Sauté onion in skillet with chopped bacon until onion is soft. Add red, yellow and jalapeño peppers and sauté a few minutes more. Add broth and potatoes and bring to a boil. Turn fire down and cook over medium heat until potatoes are tender (approximately 20 minutes). Lightly salt and pepper fish cubes. Add mushrooms, cream and cubed fish to soup. Simmer for at least 30 minutes or until fish is cooked through. Taste and adjust seasoning.

Serving Suggestion:
Serve with hot French bread and a crisp white wine.