Cooking Directions

• Heat the oil in a 4-quart saucepan over medium heat.  Add the onion and garlic powder and cook until the onion is tender, stirring occasionally.
• Stir the soups, milk and dill weed in the saucepan and heat to a boil.  Stir in the shrimp and fish.  Reduce the heat to low.  Cook for 5 minutes or until the shrimp are cooked through and the fish flakes easily when tested with a fork.

Ingredients

• 1 tablespoon vegetable oil
• 1 large onion, chopped (about 1 cup)
• 0.25 teaspoon garlic powder
• 1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Celery Soup
• 1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Potato Soup
• 2 cups milk
• 0.25 teaspoon dried dill weed, crushed
• 0.5 pound uncooked shrimp(41 to 50 count per pound), peeled and deveined
• 0.5 pound uncooked firm white fish fillet (about 2 fillets), cut into 1-inch pieces