Halibut Chowder

• 8 to 10 green onions, thinly sliced
• 2 tablespoons butter
• 2 garlic cloves, minced
• 4 cans (10-3/4 ounces each) condensed cream of potato soup, undiluted
• 2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
• 4 cups 2% milk
• 2 packages (8 ounces each) cream cheese, cubed
• 1-1/2 pounds halibut or salmon fillets, cubed
• 1-1/2 cups frozen sliced carrots
• 1-1/2 cups frozen corn
• 1/8 to 1/4 teaspoon cayenne pepper, optional

1. 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.
2. 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.

green onions, butter, garlic, condensed cream, condensed cream, milk, cream cheese, salmon, carrots, frozen corn, cayenne pepper

Taken from www.tasteofhome.com/recipes/halibut-chowder/ (may not work)