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!
What You'll Need
1 tablespoon vegetable oil
1 large onion, chopped (about 1 cup)
1/4 teaspoon garlic powder
1 can (10 3/4 ounces) Campbell’s® Condensed Cream of Celery Soup or Campbell’s® Condensed 98% Fat Free Cream of Celery Soup
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Potato Soup
2 cups milk
1/4 teaspoon dried dill weed, crushed
1/2 pound uncooked shrimp (41 to 50 count per pound), peeled and deveined
1/2 pound uncooked firm white fish fillets (about 2 fillets), cut into 1-inch pieces
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.