Seafood Chowder - cooking recipe

Ingredients

1 Tbsp. vegetable oil
1 c. chopped onion
1 clove garlic, minced
1/4 tsp. dried dill weed, crushed
1 can condensed cream of celery soup (10 3/4 oz.)
1 can condensed cream of potato soup (10 3/4 oz.)
1 1/2 soup cans milk
1/2 lb. medium shrimp, shelled and deveined
1/2 lb. firm whitefish fillets, cut into 2-inch pieces
chopped fresh parsley

Preparation

In 3-quart saucepan over medium heat, in hot oil, cook onion, garlic and dill until onion is tender, stirring occasionally. Stir in soups and milk.
Heat to boiling, stirring often. Cook 8 minutes. Reduce heat to low. Add shrimp and fish. Cook 5 minutes more or until shrimp turn pink and opaque and fish flakes easily when tested with fork.