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Seafood Chowder
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1 tbsp. vegetable oil
1 c. minced onion
1 clove garlic, minced
1/4 tsp. dried dillweed, crushed
1 can (10 3/4 oz.) Campbell's
condensed cream of celery soup
1 can (10 3/4 oz.) Campbell's
condensed cream of potato soup
1 1/2 soup cans of milk
1/2 lb. med. shrimp, shelled &
deveined
1/2 lb. firm whitefish fillets, cut
into 2 inch pieces
Chopped fresh parsley for garnish
1. In 3 quart saucepan, over medium heat, cook onion, garlic and dill in hot oil, stirring occasionally until onion is tender. 2. Stir in soups and milk. Heat to boiling, stirring often. Cook 8 minutes. Reduce heat to low. 3. Add shrimp and fish. Cook 5 minutes more or until shrimp turn pink and opaque and fish flakes easily when tested with fork, stirring occasionally. 4. To serve, ladle soup into bowls. Garnish with parsley. Serves 4.
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