Seafood Chowder
You don't have to live in New England to enjoy a delicious chowder...this version's loaded with seafood, easy-to-make, and ready in less than 45 minutes!
Ingredients
1 tablespoon vegetable oil
1 large onion, chopped (about 1 cup)
0.25 teaspoon garlic powder
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Celery Soup
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Potato Soup
2 cups milk
0.25 teaspoon dried dill weed, crushed
0.5 pound uncooked shrimp(41 to 50 count per pound), peeled and deveined
0.5 pound uncooked firm white fish fillet (about 2 fillets), cut into 1-inch pieces
1 large onion, chopped (about 1 cup)
0.25 teaspoon garlic powder
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Celery Soup
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Potato Soup
2 cups milk
0.25 teaspoon dried dill weed, crushed
0.5 pound uncooked shrimp(41 to 50 count per pound), peeled and deveined
0.5 pound uncooked firm white fish fillet (about 2 fillets), cut into 1-inch pieces
Instructions
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.
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.
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.
Seafood Chowder
You don't have to live in New England to enjoy a delicious chowder...this version's loaded with seafood, easy-to-make, and ready in less than 45 minutes!
Directions
Print
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.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.
Ingredients
1 tablespoon vegetable oil1 large onion, chopped (about 1 cup)0.25 teaspoon garlic powder1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Celery Soup1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Potato Soup2 cups milk0.25 teaspoon dried dill weed, crushed0.5 pound uncooked shrimp(41 to 50 count per pound), peeled and deveined0.5 pound uncooked firm white fish fillet (about 2 fillets), cut into 1-inch pieces
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