Seafood Chowder

Campbell's Seafood Chowder Recipe

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!

At a glance

Prep

25 min.

Total

40 min.

Serves

4

Servings: about 1 1/2 cups each

Cook: 15 min.

Made With

  • Campbell's® Condensed Cream of Celery Soup

    Campbell's® Condensed Cream of Celery Soup

  • Campbell's® Condensed Cream of Potato Soup

    Campbell's® Condensed Cream of Potato Soup

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What You'll Need

1 tablespoon vegetable oil
1 large onion, chopped (about 1 cup)
1/4 teaspoon garlic powder or 1 clove garlic, minced
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Celery Soup (Regular or 98% Fat Free)
1 can (10 3/4 ounces) Campbell's® 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

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.  Sprinkle with the parsley.

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Recipe Nutritional Information

Made With

Campbell's 98% Fat Free Cream of Celery Soup Campbell's Cream of Celery Soup

calories

337 346

totalfat

13g 15g

saturatedfat

4g 4g

cholesterol

160mg 160mg

sodium

878mg 973mg

totalcarbohydrate

24g 24g

dietaryfiber

3g 4g

protein

29g 29g

vitamina

10%DV 12%DV

vitaminc

7%DV 7%DV

calcium

21%DV 20%DV

iron

13%DV 13%DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.

Easy Substitutions

  • Ingredient Note: Cod, haddock or halibut all work well in this recipe.
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RID#25578

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