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Buttermilk Salmon Chowder

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1Buttermilk Salmon Chowder Empty Buttermilk Salmon Chowder on 15th October 2009, 8:11 pm

Yogurt and buttermilk add creaminess to this chunky chowder. Dill, bay leaf, and tarragon lend the perfect flavor accents.

Serves 4

2 turnips, peeled and cut into small cubes
1 onion, chopped
1 rib celery, chopped
1 teaspoon dill seed
1 bay leaf
2 cups vegetable broth or water
1 can (12 ounces) pink salmon, drained
1 cup buttermilk
1 cup (8 ounces) fat-free plain yogurt
1 tablespoon trans fat-free margarine
2 teaspoons hot-pepper sauce
1/4 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon dried tarragon

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

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

Nutritional information
Per serving:
210 calories
8 g fat (2 g sat)
18 g carbohydrate
18 g protein
2 g dietary fiber
830 mg sodium
45 mg cholesterol

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