Buttermilk Salmon Chowder |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This is based on a South Beach Diet cookbook recipe. The introduction states, Yogurt and buttermilk add creaminess to this chunky chowder. Dill, bay leaf, and tarragon lend the perfect flavor accents. Additionally, Dr. Oz, in his You, the Owner's Manual book, states that The best fish (those with the least mercury and PCBs [polychlorinated biphenl]) are wild, line-caught salmon (almost all canned salmon is wild, healthful salmon), mahi mahi, catfish, flounder (sole), tilapia, and whitefish. 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:
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.
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