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.