Subject: Seafood Chowder
From: Unicorn (unicorn@indenial.com)
Date: Wed Jan 22 2003 - 14:42:16 EST
What better way to warm a winter's day than with a savory, simmering hot
chowder, made with two types of seafood and two favorite Campbell's Soups.
Seafood Chowder
from Campbell's Kitchen
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(R) Cream of Celery OR 98% Fat Free Cream of Celery Soup
1 can Campbell's(R) Cream of Potato Soup
1 1/2 soup cans milk
1/4 tsp. dried dill weed, crushed
1/2 lb. medium fresh or thawed frozen shrimp, shelled and deveined
1 1/2 lb. fresh or thawed frozen firm white fish fillets, cut into 1"
pieces*
Chopped fresh parsley
Directions:
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.
Kitchen Clip:
When purchasing fresh fish look for fillets that are moist and firm and
freshly cut, without any traces of drying or browning at the edges. The
odor should be fresh and mild and not disagreeably strong. Use fresh
fish within 2 days of purchase. If using frozen fish, remember to always
thaw in the refrigerator.
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