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Buttermilk Salmon Chowder




Source of Recipe


Internet


List of Ingredients




2 turnips or rutabagas (peeled & cut into small cubes)
1 onion (chopped)
1 rib celery (chopped)
1 tsp dill seed
1 bay leaf
2 cups vegetable broth or water (or chicken broth)
1 can (12 ounces) pink salmon, drained. (Michelle prefers to use 12 ounces of fresh uncooked salmon, cut into bitesize pieces)
1 cup buttermilk
1 cup (8 oz) fat free plain yogurt
1 TBSP non-trans fat margarine
2 tsp hot pepper sauce
1/4 tsp salt
1/2 tsp ground black pepper
1/2 tsp dried tarragon




Recipe



In large saucepan, combine turnips, onion, celery, dill seed, bay leaf and broth or water. Bring to a boil over high heat. Reduce heat to medium and simmer for 12 minutes or until the vegetables are tender.

Reduce the heat to low. Stir in salmon, buttermilk, yogurt, margarine, hot pepper sauce, salt, pepper, and tarragon. Cook for 5 minutes, or just until heated through and salmon is cooked. Remove and discard the bay leaf before serving.