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
- 4.92 ml dill seed
- 1 bay leaf
- 473.18 ml vegetable broth or 473.18 ml water
- 340.19 g can pink salmon, drained
- 236.59 ml buttermilk
- 236.59 ml plain fat-free yogurt (8 ounces)
- 14.79 ml trans-free margarine
- 9.85 ml hot pepper sauce
- 1.23 ml salt
- 2.46 ml fresh ground black pepper
- 1.23 ml 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