Chica asked for this recipe and I figured others might enjoy it as well.

The original higher carb recipe is from "soup: superb ways with a classic dish" by contributing editor Debra Mayhew (this book was previously published as "the soup bible"). Original recipe had potatoes, milk, flour.

(You can adjust the cream for a lighter broth, also if you prefer larger chunks of veggies chop instead of mince)

Salmon Chowder

1 1/2 tablespoons butter
1 onion minced
1 leek minced
1 small fennel bulb minced (aka anise)
1 tbsp thickenthin or other LC flour substitute
7 cups (1 3/4 qt.) fish stock
**(use can use fish boullion cubes and 7 cups water)
2 or 3 small turnips cut into 1/2 inch cubes
1 pound boneless skinless salmon cut into cubes
1 cup heavy cream
2 tbsp fresh dill (you can also use dry dill)
salt and pepper to taste

1. Melt the butter in a large saucepan. Add the onion, leek and fennel and cook over medium heat for 5 to 8 minutes until soft, stirring from time to time.
2. Stir in the thickthin. Lower the heat to low and cook for 3 minutes. Stir ocassionally.
3. Add the fish stock and turnips. Season with salt and pepper and bring to a boil. Lower the heat, cover and simmer for about 20 minutes until the turnips are fork tender.
4. Add the salmon and simmer for 3 to 5 minutes until it is just cooked through and flakes.
5. Stir in the cream and dill. Cook until just warmed through. Do not boil. Adjust the seasoning (salt, pepper and dill) to taste.

Makes 5 large dinner sized servings (sorry I don't have a picture)
I put the info. into fitday and came up with this nutritional results:
352.4 calories, 20.2g fat, 9 net carbs (14.4carbs - 5.4fiber), 28.6g protein
**that's per serving**

This sounds yummy, and it's getting chilly here in So Florida... will have to try it!

I find it perfect for those really cold days.
Let me know how it turns out and if you like it.

This was a good light supper. I only had 2/3 lb of hot smoked salmon, so I used that. I also added some fresh thyme at the same time as the turnips, and some fresh chopped parsley with the dill. Since the resulting soup had less protein than the original recipe, I ate it with a hard boiled egg and 1 slice of Julian Bakery bread (4g net carbs).

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