Shrimp and Salmon Chowder

By Stonyfield

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)
  • 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.

    make it with yogurt instead!