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Seafood Chowder

At a glance


25 min.


40 min.



: about 1 1/2 cups each

Cook: 15 min.

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 1/2 ounces) Campbell’s® Condensed Cream of Celery Soup or (10 1/2 ounces) 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

How to Make It

  • 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.


  • Ingredient Note: Cod, haddock or halibut all work well in this recipe.