Seafood Chowder

  • 1-tablespoon of vegetable oil
  • 1-cup chopped onion
  • 1-clove garlic, minced
  • ¼-teaspoon dried dill weed, crushed
  • 1-can (10 ¾ ounces) Campbell’s condensed cream of celery soup
  • 1-can (10 ¾ ounces) Campbell’s condensed cream of potato soup
  • 1 ½-soup cans of milk
  • ½-pound medium shrimp, shelled and de-veined
  • ½-pound scallops
  • ½-pound firm grouper fillets, cut into 2 inch pieces
  • Chopped fresh parsley


    1. In 3-quart saucepan over medium heat, in hot oil, cook onion, garlic, and dill until onion is tender, stirring occasionally.

    2. Stir in soups and milk. Heat to boiling, stirring often. Cook 8 minutes. Reduce heat to low.

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

    4. To serve, ladle soup bowls. Garnish with parsley, if desired.

    Makes about 6 ½ cups or main-dish servings
    Prep time: 15 minutes
    Cook time: 20 minutes

    TIP-Prepare Seafood Chowder as directed above, except in step 1, substitute 2

    Teaspoons chopped fresh dill for the dried dill weed. In step 2, add 2 tablespoons Chablis or other dry white wine. Garnish with fresh dill sprigs, if desired.

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