Buttermilk Salmon Chowder

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

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

Recipe

• 1 in a large saucepan, combine the turnips, onion, celery, dill seed, bay leaf, and broth or water.
• 2 bring to a boil over high heat. reduce the heat to medium and simmer for 12 minutes, or until the vegetables are tender.
• 3 reduce the heat to low. stir in the salmon, buttermilk, yogurt, butter, hot-pepper sauce, salt, black pepper, and tarragon.
• 4 cook for 5 minutes, or just until heated through.
• 5 remove and discard bay leaf before serving.