Subject: Campbell's Seafood Chowder
From: Unicorn (unicorn@indenial.com)
Date: Fri Mar 01 2002 - 19:38:36 EST
Food for Thought:
I live on good soup, not on fine words. (Moliere)
Recipe of the Day:
Your family will chow down on this Seafood Chowder and cheer your
homemade cooking--so easy to do with a flavorful pair of Campbell's
cream soups.
Campbell's Seafood Chowder
Prep/Cook Time: 25 min.
1 tbsp. vegetable oil
1 large onion, chopped
1/8 tsp. garlic powder or 1 clove garlic, minced
1 can Campbell's Cream of Celery or 98% Fat Free Cream of Celery
Soup
1 can Campbell's Cream of Potato Soup
1 1/2 soup cans milk
1/4 tsp. dried dill weed, crushed
1/2 lb. medium shrimp, shelled and deveined
1/2 lb. fresh or thawed frozen firm white fish fillets, cut into 1"
pieces*
Chopped fresh parsley
HEAT oil in saucepot. Add onion and garlic and cook until tender.
ADD soups, milk and dill. Heat to a boil.
ADD shrimp and fish. Cook 5 min. over low heat or until done.
Garnish with parsley. Serves 4.
* Cod, haddock or halibut
Shopping List:
1 can Campbell's Cream of Celery or 98% Fat Free Cream of Celery
Soup
1 can Campbell's Cream of Potato Soup
1/2 lb. medium fresh or frozen shrimp, shelled and deveined
1/2 lb. fresh or thawed frozen firm white fish filets -- cod,
haddock or halibut
Milk
Vegetable oil
Large onion
Garlic powder or 1 clove garlic
Dried dill weed
Fresh parsley
Kitchen Clip:
When purchasing fresh fish, look for fillets that are moist, firm
and freshly cut without any dry areas. You can refrigerate fresh
fish in its store wrapper in the coldest part of your refrigerator
for up to two days.
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