Shrimp and Salmon Chowder

Chowder so rich you won’t believe it’s made with our fat free Oikos Greek yogurt instead of heavy cream!

Ingredients
1 tbs. salt
8 Maine potatoes, washed and cut into 1 inch cubes
2 tbs. olive oil
2 tbs. unsalted butter
2 medium onions, chopped
4 stalks of celery, cleaned and diced
3 cloves garlic, minced
2 bay leaves
2 tsp. fresh thyme leaves
1 cup dry white wine
4 cups chicken broth
1 1/2 lb. salmon filet cut into 2" pieces
1 1/4 lb. raw shrimp (about 24 medium sized), peeled and de-veined
3 cups Plain Oikos Organic Greek Yogurt

Directions

In a large stock pot bring 6 cups of water to a boil. Add 1 tablespoon of salt and cubed potatoes. Cook for about 10 minutes so they’re slightly undercooked.

In a 10 quart soup pot, over medium heat add olive oil and unsalted butter. Once small ripples form add onions and celery and cook until onions are transparent. Stir in minced garlic, bay leaves, and thyme. Reduce heat to medium-low and add white wine and chicken broth. Add salmon, shrimp, and potatoes. Let simmer for 5 minutes. Remove from heat and gradually fold in yogurt.

Reheat slowly to avoid curdling yogurt and serve.

From our Oikos Organic kitchen.