Delicious (Reduced Fat) Salmon Chowder

Amy Herald


My husband's cardiologist says he needs to eat more salmon. Problem is, he absolutely hates any kind of fish. I'm easing him into it with this tasty salmon chowder. So good, you'd never know it's modified to be reduced fat!


☆☆☆☆☆ 0 votes

10 Min
20 Min
Stove Top


  • 4
    frozen salmon fillets, thawed
  • 4 slice
    turkey bacon, crisply cooked and crumbled
  • 1 Tbsp
    olive oil
  • 1 small
    onion, finely chopped
  • 1 clove
    garlic, minced
  • 1 stalk(s)
    celery, finely diced
  • 1 can(s)
    (14.5) oz chicken stock
  • 3-4 medium
    yellow potatoes, scrubbed and diced (i leave them unpeeled)
  • 1 c
    skim milk
  • 1/4 c
  • 1 c
    fat free half & half
  • 1 1/2
    teaspoons salt or taste
  • dash(es)
    of white pepper
  • ·
    crackers, sliced green onion and fat free shredded cheddar for garnishing (walmart sells fat free shredded cheddar if you cannot find it in the grocery store and it will melt in soup)

How to Make Delicious (Reduced Fat) Salmon Chowder


  1. Preheat oven to 450 degrees.
  2. Meanwhile, heat 1 tbsp. olive oil in bottom of a medium Dutch oven. Add onions, garlic and celery. Saute until softened.
  3. Add potatoes and chicken stock to pot and cook for about 20 minutes.
  4. While potatoes are cooking, in a shallow pan sprayed with nonfat cooking spray, bake salmon for about 10 minutes or until fully cooked and flakes easily.
  5. Flake salmon with a fork, set aside with crumbled turkey bacon.
  6. Whisk together flour and skim milk until smooth.
  7. Lower heat to medium and add skim milk mixture and fat free half & half. Let simmer, stirring frequently until soup has thickened.
  8. Season with salt & white pepper to taste. Stir in Salmon and Turkey bacon.
  9. Serve with crackers, green onions and fat free shredded cheddar. So yummy! You'd never know it's reduced fat!

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