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  • Seafood Chowder

    1 posts, 1 voices, 560 views, started Oct 3, 2011

    Posted on Monday, October 3, 2011 by Denise Richardson

    • Diamond


       1 tablespoon vegetable oil

       1large onion , chopped (about 1 cup)

       1/4 teaspoon garlic powder

       1 clovegarlic , minced

       1 can (10 3/4 ounces) Campbell’s® Condensed Cream of CelerySoup (Regular or 98% Fat Free)

       1 can (10 3/4 ounces) Campbell’s® Condensed Cream of Potato Soup

       1 1/2soup cansmilk

       1/4 teaspoon dried dillweed , crushed

       1/2 pound fresh or thawed frozen medium shrimp , shelled and deveined

       2fresh or thawed frozen firm white fish fillet (about 1/2 pound), cut into 1-inch pieces

       Chopped fresh parsley


      Heat the oil in a 4-quart saucepan over medium heat.  Add the onion and garlic powder and cook until the onion is tender, stirring occasionally.

      Stir the soups, milk and dill weed in the saucepan and heat to a boil.  Stir in the shrimp and fish.  Reduce the heat to low.  Cook for 5 minutes or until the shrimp are cooked through and the fish flakes easily when tested with a fork.  Sprinkle with the parsley.

      Ingredient Note: Cod, haddockor halibut all work well in this recipe.

      Serves 4

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