Buttermilk Salmon Chowder
photo by mersaydees
- Ready In:
- 40mins
- Ingredients:
- 14
- Serves:
-
4
ingredients
- 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
directions
- In a large 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, butter, hot-pepper sauce, salt, black pepper, and tarragon.
- Cook for 5 minutes, or just until heated through.
- Remove and discard bay leaf before serving.
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RECIPE SUBMITTED BY
mersaydees
Bloomington, Indiana