Chowder so rich you won't believe it's made with our Fat Free Stonyfield Greek Yogurt instead of heavy cream! Shrimp and Salmon Chowder Go to recipes By Stonyfield American Gluten Free Soups Greek 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 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 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 1In a large stock pot bring 6 cups of water to a boil.Step 2Add 1 tablespoon of salt and cubed potatoes.Step 3Cook for about 10 minutes so they're slightly undercooked.Step 4In a 10 quart soup pot, over medium heat add olive oil and unsalted butter.Step 5Once small ripples form add onions and celery and cook until onions are transparent.Step 6Stir in minced garlic, bay leaves, and thyme.Step 7Reduce heat to medium-low and add white wine and chicken broth.Step 8Add salmon, shrimp, and potatoes.Step 9Let simmer for 5 minutes.Step 10Remove from heat and gradually fold in yogurt.Step 11Reheat slowly to avoid curdling yogurt and serve.
