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Shrimp and Salmon Chowder

Posted by on Dec. 14, 2009 at 2:41 PM
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Shrimp and Salmon Chowder

Servings: 10

1 Tbsp salt
8 Maine potatoes, washed and cut into 1 inch cubes
2 Tbsp olive oil
2 Tbsp 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

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.

 


 


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by on Dec. 14, 2009 at 2:41 PM
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