Buttermilk Salmon Chowder - cooking recipe

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

Preparation

In a large saucepan, combine the turnips, onion, celery, dill seed, bay leaf, and broth or water.
Bring to a boil over high heat. Reduce the heat to medium and simmer for 12 minutes, or until the vegetables are tender.
Reduce the 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 bay leaf before serving.