Salmon Buttermilk Chowder

2 t butter
1 small onion, diced
5-oz package of salmon
2-3 t dill
2 C chicken stock
1-2 C buttermilk (I used 4 T powdered buttermilk and 1-1/2 C water)
1 t arrowroot powder
2-3 garlic cloves, minced

In a saucepan, saute the onion in the butter until soft. Add the salmon, dill, and chicken stock and simmer for 5 minutes. Combine the buttermilk and arrowroot. Lower the heat and stir in the buttermilk mixture and garlic, but do not boil. Stir well over low heat until warmed through, then remove from heat and allow to sit for 10 minutes before serving.

Makes two large servings, 180 calories apiece
Or four small cups, 90 calories apiece