Halibut Chowder

Another recipe from Sandy Cooper, of Lawrence, Kansas. It's quick and easy, and a great served as a first course before Twenty Cloves of Garlic Chicken.

Halibut Chowder

• Makes 4q (16 servings) *

8-10 green onions, thinly sliced

2 garlic cloves, minced

2 T butter or margarine

4 cans (10¾ oz each) condensed cream of potato soup, undiluted

2 cans (10¾ oz each) condensed cream of mushroom soup, undiluted

4 c milk

2 packages (8 oz each) cream cheese, cubed

1½ lb halibut or salmon fillets, cubed

1½ c frozen sliced carrots

1½ c frozen corn

¼ t cayenne pepper, optional

In a Dutch oven or soup kettle, saute onions and garlic in butter until

tender. Add soups, milk and cream cheese; cook and stir until cheese is

melted. Bring to a boil. Stir in fish, carrots and corn. Reduce heat;

simmer, uncovered, for 5-10 minutes or until fish flakes easily and the

vegetables are tender. Add cayenne pepper, if desired.

Sandy Cooper