This rich, creamy chowder is so good you won't believe it starts with canned soup and frozen vegetables. It showcases tender chunks of halibut, but salmon or most any type of whitefish will do. I double the recipe for large gatherings, and guests almost lick the pot clean! -Mary Davis, Palmer, Alaska
- 8 to 10 green onions, thinly sliced
- 2 tablespoons butter
- 2 garlic cloves, minced
- 4 cans (10-3/4 ounces each) condensed cream of potato soup, undiluted
- 2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
- 4 cups 2% milk
- 2 packages (8 ounces each) cream cheese, cubed
- 1-1/2 pounds halibut or salmon fillets, cubed
- 1-1/2 cups frozen sliced carrots
- 1-1/2 cups frozen corn
- 1/8 to 1/4 teaspoon cayenne pepper, optional
- In a Dutch oven, saute onions in butter until tender. Add garlic; cook 1 minute longer. Add the soups, milk and cream cheese; cook and stir until cheese is melted. Bring to a boil.
- Stir in the fish, carrots and corn. Reduce heat; simmer, uncovered, for 5-10 minutes or until fish flakes easily with a fork and vegetables are tender. Add cayenne pepper if desired. Yield: 16 servings (about 4 quarts).
Originally published as Halibut Chowder in Quick Cooking January/February 1999, p27
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