Seafood Chowder - cooking recipe

Ingredients

3 cans Campbell's chunky clam chowder soup
1 lb. (15 to 20) large shrimp, shelled and deveined
1 medium bay leaf
1/4 tsp. hot pepper sauce
1 lb. white fish, cut in 2-inch pieces

Preparation

In large saucepan, combine all ingredients except white fish. Cook over low heat 10 minutes;
stir now and then.
Add white fish;
cook
5
minutes
more.
Remove bay leaf.
Makes about 9 1/2 cups.