Shrimp and Salmon Chowder

Rating: 
5
Average: 5 (2 votes)
Like it:

Chowder so rich you won't believe it's made with our Fat Free Stonyfield Greek Yogurt instead of heavy cream!

350
Calories
11g
Fat
34g
Protein
8
Servings

Ingredients

8 Maine potatoes (washed and cut into 1 inch cubes)
2 medium onions (chopped)
4 stalks of celery (cleaned and diced)
3 clv garlic (minced)
2 bay leaves
2 t fresh thyme leaves
1 T salt
2 T olive oil
2 T unsalted butter
1 c dry white wine
4 c chicken broth
3 c Stonyfield Organic Greek Plain Nonfat Yogurt
1 1/2 lb salmon filet cut into 2inch pieces
1 1/4 lb raw shrimp (about 24 medium sized, peeled and de-veined)
Nutrition Information: 
Calories: 
350
Calories from Fat: 
100
Total Fat: 
11g
Cholesterol: 
110mg
Sodium: 
940mg
Total Carbohydrate: 
28g
Dietary Fiber: 
3g
Sugars: 
7g
Protein: 
34g

Preparation:

Step 1

In a large stock pot bring 6 cups of water to a boil.

Step 2

Add 1 tablespoon of salt and cubed potatoes.

Step 3

Cook for about 10 minutes so they're slightly undercooked.

Step 4

In a 10 quart soup pot, over medium heat add olive oil and unsalted butter.

Step 5

Once small ripples form add onions and celery and cook until onions are transparent.

Step 6

Stir in minced garlic, bay leaves, and thyme.

Step 7

Reduce heat to medium-low and add white wine and chicken broth.

Step 8

Add salmon, shrimp, and potatoes.

Step 9

Let simmer for 5 minutes.

Step 10

Remove from heat and gradually fold in yogurt.

Step 11

Reheat slowly to avoid curdling yogurt and serve.

Ingredients

8 Maine potatoes (washed and cut into 1 inch cubes)
2 medium onions (chopped)
4 stalks of celery (cleaned and diced)
3 clv garlic (minced)
2 bay leaves
2 t fresh thyme leaves
1 T salt
2 T olive oil
2 T unsalted butter
1 c dry white wine
4 c chicken broth
3 c Stonyfield Organic Greek Plain Nonfat Yogurt
1 1/2 lb salmon filet cut into 2inch pieces
1 1/4 lb raw shrimp (about 24 medium sized, peeled and de-veined)
Nutrition Information: 
Calories: 
350
Calories from Fat: 
100
Total Fat: 
11g
Cholesterol: 
110mg
Sodium: 
940mg
Total Carbohydrate: 
28g
Dietary Fiber: 
3g
Sugars: 
7g
Protein: 
34g

Comments and Reviews

Comments

Recipe Review Rating: 
5
Average: 5 (1 vote)
I'm not a fan of fish soups but this recipe (which was on the foil covering a container of Greek yogurt) looked pretty enticing. It was so delicious that our family couldn't quit eating it till it was gone. Just make sure to use a very low heat after adding the yogurt. Awesome on a cold day!