Buttermilk Salmon Chowder
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
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