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Seafood Chowder

March 29, 2013

1 tablespoon vegetable oil
1 large onion, chopped (about 1 cup)
1/4 teaspoon garlic powderor 1 clove garlic, minced
1 can (10 3/4 ounces) Condensed Cream of Celery Soup (Regular or 98% Fat Free)
1 can (10 3/4 ounces) Condensed Cream of Potato Soup
1 1/2 soup cans milk
1/4 teaspoon dried dill weed, crushed
1/2 pound fresh or thawed frozen medium shrimp, shelled and deveined
2 fresh or thawed frozen firm white fish fillets (about 1/2 pound), cut into 1-inch pieces
Chopped fresh parsley

1
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.

2
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.

 

seafood chowder

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From → Cooking, Holidays

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