Food & Wine, March 2010. There are several tricks to this terrific chowder from Linton Hopkins of Restaurant Eugene and Holeman and Finch Public House in Atlanta. He adds potato chunks to the broth for thickness, then pours in a little naturally low-fat buttermilk for creamy tanginess. And instead of fatty bacon, he uses smoked oysters to give the chowder a slightly woodsy flavor. One serving: 180 cal, 5gm fat, 1.5gm sat fat, 16gm carb, 3gm fiber, 19gm protein, 780mg sodium.