Chowder is a classic meal-in-a-bowl. This salmon and tomato version is flavoured with lean bacon, leeks and tomatoes and thickened with potatoes, all of which provide the perfect background for the protein-packed salmon.
Put salmon fillet and bay leaf in a large saucepan. Pour stock over and add some milk, if needed, to cover fish with liquid. Slowly bring to boil over medium heat. Reduce heat, cover, and simmer 6 minutes or until fish flakes easily. Remove salmon with slotted spoon, break into large flakes, discard any bones, and set meat aside. Pour cooking liquid (with bay leaf) into a measuring jug or large bowl and reserve.
In saucepan over low heat, melt butter with oil. Add onion, leek and bacon, and sauté 10 minutes or until soft. Add potatoes and sauté mixture 2 minutes.
Add reserved cooking liquid and remaining milk. Bring to boil, half-covered saucepan, and simmer, stirring occasionally, 8 minutes. Add diced tomatoes and simmer 4 minutes or until potatoes have become tender, but have not started to disintegrate.
To thicken chowder, remove a ladleful or two and puree it in a bowl with a handheld blender, or in a food processor. Return to soup in saucepan and mix well. Stir in flaked salmon and 2 tablespoons parsley. Simmer until chowder is piping hot, 1 to 2 minutes longer. Discard bay leaf and season with salt and pepper to taste.
Ladle salmon and tomato chowder into warmed serving bowls. Top each with 1 tablespoon nonfat sour cream, swirling it around, and add a sprinkling of remaining chopped parsley.