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Shrimp and Salmon Chowder

Chowder so rich you won't believe it's made with our Fat Free Stonyfield Greek Yogurt instead of heavy cream!
Ready in: Level: Easy
Prep: Cook: Yields: 8 Servings


  • 8 Maine potatoes (washed and cut into 1 inch cubes)
  • 2 medium onions (chopped)
  • 4 stalks of celery (cleaned and diced)
  • 3 cloves 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)


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.


Calories: 350, Calories from Fat: 100, Total Fat: 11g, Cholesterol: 110mg, Sodium: 940mg, Total Carbohydrate: 28g, Dietary Fiber: 3g, Sugars: 7g, Protein: 34g