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 (10 3/4 oz.) can Campbell's condensed cream of celery soup
1 (10 3/4 oz.) can Campbell's condensed cream of potato soup
1 1/2 soup cans milk
1/2 lb. medium shrimp, shelled and deveined
1/2 lb. firm white fish fillets, cut into 2-inch pieces
chopped fresh parsley (for garnish)
1 (10 3/4 oz.) can Campbell's condensed tomato soup
1 (10 3/4 oz.) can Campbell's condensed creamy onion soup
2 soup cans water
1 (about 16 oz.) can chickpeas (garbanzo beans), rinsed and drained
1 (about 16 oz.) can black beans, rinsed and drained
2 medium zucchini, coarsely chopped (about 2 c.)
2 medium carrots, coarsely chopped (about 1 c.)
1 Tbsp. chili powder
1/2 tsp. dried thyme leaves, crushed
1/8 tsp. pepper

Preparation

In 4-quart saucepan, combine soups and water.
Stir in chickpeas, black beans, zucchini, carrots, chili powder, thyme and pepper.
Over medium heat, heat to boiling.
Reduce heat to low. Cook 40 minutes, stirring occasionally.
To serve, ladle chili into bowls.
Makes about 8 cups or 6 main dish servings. Preparation Time: 10 minutes.
Cook Time:
50 minutes.