Chowder so rich you won't believe it's made with our Fat Free Stonyfield Greek Yogurt instead of heavy cream!
Chowder so rich you won't believe it's made with our Fat Free Stonyfield Greek Yogurt instead of heavy cream!
Ready In: 1 hr
Level: Easy
Prep: 10 mins
Cook: 45 mins
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)
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.
