Chowder so rich you won't believe it's made with our Stonyfield Organic 0% Fat Greek Nonfat Yogurt instead of heavy cream!
Chowder so rich you won't believe it's made with our Stonyfield Organic 0% Fat Greek Nonfat Yogurt instead of heavy cream!
Ready In: 1 hour
Level: Easy
Prep: 10 minutes
Cook: 45 minutes
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 tsp fresh thyme leaves
- 1 Tbsp salt
- 2 Tbsp olive oil
- 2 Tbsp unsalted butter
- 1 c dry white wine
- 4 c chicken broth
- 3 c Stonyfield Organic 0% Fat Greek Nonfat Plain 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)
Ingredients
directions
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.
