(Reduced Fat) Delicious Seafood Chowder

Amy Herald


This is a modified version of my Seafood Chowder but removing a lot of the fat and calories! Honestly you cannot really tell the difference. It's so good!


☆☆☆☆☆ 0 votes

15 Min
30 Min
Stove Top


  • 8 slice
    slices turkey bacon, cooked crisp and crumbled
  • 1 Tbsp
    olive oil
  • 1/2 c
    sliced green onion
  • 1/2 c
    finely diced celery
  • 3 c
    red potatoes, scrubbed and diced (i leave the peel on)
  • 1/2 tsp
  • 4 c
    chicken broth
  • 8
    whole pepper corns
  • 1
    bay leaf
  • 1 lb
    fresh or frozen white fish, baked and flaked
  • 12 oz
    shrimp, peeled & deveined
  • 6-8 oz
    lump crab meat (canned, fresh or frozen)
  • 1/4 c
    all purpose flour
  • 3 c
    half & half or skim milk
  • 1/4 c
    fresh chopped parsley (optional)
  • 1 c
    fat free shredded cheddar
  • ·
    whole wheat crackers (optional)

How to Make (Reduced Fat) Delicious Seafood Chowder


  1. Add chicken broth, celery and potatoes to pot. Wrap pepper corns and bay leaf in a cheese cloth or tea ball and add to pot. Bring to a boil; reduce heat and simmer for about 20 minutes, or until potatoes are just tender. Drain off all but about 2 cups of broth. Remove bay leaves and peppercorns.
  2. Mix together flour and half & half in a container until very smooth add to broth in saucepan. Cook over medium heat and stir constantly until the mixture is thickened.
  3. Add shrimp, fish, crab, green onion and bacon to soup. Cook on med-low heat, just until heated through and shrimp is cooked and has turned pink. Sprinkle with paprika.
  4. Serve with more sliced green onion, fresh parsley, cheddar cheese and/or whole wheat crackers for add ins, if desired.

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