Halibut Chowder

Name: Halibut Chowder
Ingredients: 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

11 ingredients

2 steps

Ingredients

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

Directions

1

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.
2

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.

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