Recipe by Campbell's Kitchen
"Shrimp and white fish simmer quickly in a creamy potato broth spiked with sauteed onion, garlic and dill."
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1 (10.75 ounce) can
Campbell's® Condensed Cream of Celery Soup (Regular or 98% Fat Free)
1 (10.75 ounce) can
Campbell's® Condensed Cream of Potato Soup
1 1/2 (10.75 ounce) cans
dried dill weed, crushed
medium fresh or thawed frozen shrimp, shelled and deveined
fresh or thawed frozen firm white fish fillet, cut into 1-inch pieces*
Chopped fresh parsley
I add more potato (cooked) and carrot. I didn't cook the fish or shrimp. I added them when the cooking was over and let the heat of the chowder cook them. I was great
Would make it again with less onion and just shrimp, no white fish.
This is the second time in a week that I have made this dish becuase my husband and I love it so much. It's probably the easiest thing I've ever made too. You literally saute some onion and garlic, throw in the soups and milk, then add the fish and shrimp and you're done. I always feel like I'm making it wrong because its so darn easy but it turns out so yummy. My variation is that I use fresh garlic instead of powder and only half a white onion and then I throw in some sliced green onion for color and added flavor. I also add diced red potato (two small ones) to the soup and let it simmer for about five minutes before adding the fish and shrimp at the end, which I let simmer for another five minutes. I use halibut for the fish because my husband says he likes how it doesn't taste too "fishy". Oh, and don't forget a very generous dash of salt. This soup definitely needs it.
I wish I could give this 4.5 stars. It is a very good, easy recipe. Like another reviewer I added more potatoes. I also cooked the whitefish in the soup at the end. Next time I'm going to be sure to use only organic, cream based soups as the "name brand" soups have msg in them. It was quite easy, and very good.
This was really good and easy.
this soup was excellent! i cooked some onion and garlic and sweated a little tomato paste in the pot then added a glug or 2 of red wine cooked it out then added the soups. i used the immersion blender to puree it then added 1 lb. of cut in 1/2 lg shrimp and 1 can drained crab. oh my god, this soup is restaurant quality. try it you wont be disappointed.
So simple to prepare. Doesn't taste canned!
I've made this as written, done all shrimp and all fish (I use walleye).
This is the easiest and yummiest thing I have made in a long time. I just added a bit of Old Bays and also a dash or two of Texas Pete's Hot Sauce- because I always add those two items to seafood.... it was wonderful. While I was eating it I was thinking that bacon and corn would be an awesome addition....not that it needed it but would make it even more spectacular!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 104
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