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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

SALMON CHOWDER Recipe

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This recipe for SALMON CHOWDER is from The Xtreme Physical Therapy Healthy Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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