Ingredients
8 to 10 green onions, thinly sliced2 tablespoons butter2 garlic cloves, minced4 cans (10-3/4 ounces each) condensed cream of potato soup, undiluted2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted4 cups 2% milk2 packages (8 ounces each) cream cheese, cubed1-1/2 pounds halibut or salmon fillets, cubed1-1/2 cups frozen sliced carrots1-1/2 cups frozen corn1/8 to 1/4 teaspoon cayenne pepper, optional
Preparation
In a Dutch oven, saute onions in butter until tender. Add garlic; cook 1 minute longer. Add the soups, milk and cream cheese; cook and stir until cheese is melted. Bring to a boil.
Stir in the fish, carrots and corn. Reduce heat; simmer, uncovered, for 5-10 minutes or until fish flakes easily with a fork and vegetables are tender. Add cayenne pepper if desired.
