"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock


  Tried it? Rate this Recipe:


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.



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

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.

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




Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!


Bookmark and Share




Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 500,000 in our family cookbooks!