From Eating Well
Hooray! It’s the time of year for chowder consumption (at least it’s meant to be – hello, global warming). This Eating Well Salmon Chowder is nice and thick without resorting to those unhealthy thick creams or milks. Instead, one uses potato flakes, which leaves one in the happy situation of having a box of Idaho Spuds in the house – a purchase one otherwise might feel embarrassed about, despite their deliciousness and ease of preparation.
Plus: my favorite herb (tarragon) gets a starring roll, as does as kicky Dijon and chives.