In a large saucepan cook stir-fry vegetables and jalapeno pepper in hot butter or 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 diced potatoes, salmon, watercress, shredded lemon peel, salt, and black pepper. Cook and stir until chowder is heated through. Makes 4 servings.