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SALMON CHOWDER Recipe

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This recipe for SALMON CHOWDER, by , is from The Xtreme Physical Therapy Healthy Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sallie
Added: Friday, February 16, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 large potato, peeled wand cut into small cubes
1 turnip, peeled and cut into small cubes
1 small onion, chopped
1 rib celery, chopped
1 teaspoon dill seed
1 bay leaf
1 cup water
1 can(1/2 oz) pink salmon, drained
1 cup buttermillk
1 cup (8 oz,) low fat plain yogurt
1 Tablespoon butter or margarine
2 teaspoon hot-pepper sauce
1/4 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon dried tarragon

Directions:
Directions:
1. In a large saucepan, combine the potato, turnip, orion, celery, dill seed, bay leaf, and water. Heat to boiling over high heat. Reduce the heat to medium. Simmer, uncovered, for 12 minutes, or until the vegetables are tender.

2. Reduce 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 the bay leaf before serving. Makes 4 servings.

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Per serving: 300 cal, 21 g carab, 11 g fat, 4 g sat.fat, 35 mg chol, 2 g fiber, 440 mg sodium
Diet Exchanges: ) fruit, 1 vegetable, 1/2 milk, 1 fat, 1 carb, 2 meat

 

 

 

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