Chowder so rich you won't believe it's made with our Stonyfield Organic 0% Fat Greek Yogurt instead of heavy cream!

Shrimp and Salmon Chowder

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By Stonyfield

• American
• Gluten Free
• Main Dishes
• Soups
• Summer
• Father's Day

Chowder so rich you won't believe it's made with our Stonyfield Organic 0% Fat Greek Yogurt instead of heavy cream!

Ready In: 1 hour

Level: Easy

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Prep: 10 minutes

Cook: 45 minutes

Yields: 8 Servings

Print Recipe

Ingredients

• 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 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)

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.