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!
cost per recipe: $13.52
The price is determined by the national average.
tablespoon vegetable oil
large onion, chopped (about 1 cup)
teaspoon garlic powder
can (10 1/2 ounces) Campbell’s® Condensed Cream of Celery Soup or Campbell's® Condensed 98% Fat Free Cream of Celery Soup
can (10 1/2 ounces) Campbell’s® Condensed Cream of Potato Soup
teaspoon dried dill weed, crushed
pound uncooked shrimp(41 to 50 count per pound), peeled and deveined
pound uncooked firm white fish fillet (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.
(10 1/2 ounces) Campbell’s® Condensed Cream of Potato Soup
(10 1/2 ounces) Campbell’s® Condensed Cream of Celery Soup
(10 1/2 ounces) Campbell’s® Condensed 98% Fat Free Cream of Celery Soup
December 3, 2012
I add small scallops, shrimp and fresh crabmeat to mine. The very best recipe and everyone loves it. So easy to put on in the morning and just let it cook. Great for any holiday party. I make this for my family Christmas Eve. Serve with crackers. So easy and I can relax and enjoy my family without being stuck in the kitchen.
March 12, 2008
This recipe is very tasty. But my husband and I don't like fish in soup so instead of the fish we put in the shrimp, 1/2 pound of canned crab meat and 1/2 pound of small scallops. We also used light cream instead of plain milk. It gives it a richer taste.
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