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Full Online Book HomeLearning KitchenSoups - Seafood Chowder
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Soups - Seafood Chowder Post by :Yeraj Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2529

Click below to download : Soups - Seafood Chowder (Format : PDF)

Soups - Seafood Chowder

1 tablespoon vegetable oil
1 cup chopped onion
1 clove garlic -- minced
1/4 teaspoon dried dill weed -- crushed
1 (10 3/4 oz.) can cream of celery soup
1 (10 3/4 oz.) can cream of potato soup
1 1/2 cups milk
1/2 pound medium shrimp -- shelled and deveined
1/2 pound firm white fish fillets -- cut in 2" pieces
chopped fresh parsley -- for garnish


In 3-quart saucepan over medium heat, in hot oil, cook onion, garlic and dill until onion is tender, stirring occasionally. Stir in soups and milk. Heat to boiling, stirring often. Cook 8 minutes.

Reduce heat to low. Add shrimp and fish. Cook 5 minutes more or until shrimp turns pink and opaque and fish flakes easily when tested with a fork, stirring occasionally.

To serve, ladle soup into bowls. Garnish with chopped fresh parsley, if desired.
Notes : Prepare Seafood Chowder as directed except, substitute 2 tsp. chopped fresh dill for the dried dill weed. Add 2 tbsp. Chablis or other dry white wine. Garnish with fresh dill sprigs, if desired.
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