Seafood Chowder

Warm and creamy, this fantastic chowder is certain to become a legend of
the fall.

Seafood Chowder
from Campbell's Kitchen

1 tbsp. vegetable oil
1 large onion, chopped
1/4 tsp. garlic powder OR 1 clove garlic, minced
1 can (10 3/4 oz.) Campbell's® Condensed Cream of Celery Soup OR
Campbell's® Condensed 98% Fat Free Cream of Celery Soup
1 can (10 3/4 oz.) Campbell's® Condensed 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
1/2 lb. fresh OR thawed frozen firm white fish fillet (cod, haddock or
halibut), cut into 1" pieces*
Chopped fresh parsley

Directions:
 HEAT oil in saucepot. Add onion and garlic powder 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.
 TIP: *Cod, haddock or halibut.

Kitchen Clip:
You can experiment by substituting your favorite dried herb for the dill
weed. Try using one teaspoon of chopped dried parsley or cilantro or 1/4
teaspoon dried thyme.
Received on Fri Oct 26 17:41:32 2007