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A hearty, satisfying soup for cold weather. Very economical, especially if you buy the ingredients on sale.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Source: Tightwad Gazette
Combine all ingredients in 2 qt. saucepan. Heat on medium heat for about 5 minutes or until heated through, stirring occasionally. Sprinkle with parsley before serving.
By Robin from Washington, IA
At our local grocery store when they have a special on fresh Halibut, and it says "whole" once the fish is cut up, the backbone, and tail pieces are discarded to be thrown away. This makes the best soup stock and is meaty enough to make a wonderful chowder. Ask if you could have some.
This is what I would call 'restaurant quality soup.' Very good! You will love this soup if you like seafood, which I definitely do!
Place in soup kettle and simmer 1 hour until thickened. Serve with a sprinkle of parsley and a very thin lemon slice.
Low fat milk and clam juice are the secrets to the lower fat and saturated fat content of this satisfying supper soup.
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In a large pot, saute onions, peppers and garlic in margarine until tender only. Add tomatoes, thyme, cayenne and bring to a boil. Add potatoes; cover and simmer 10 minutes. Add water, bring to a boil; reduce heat. Add cream cheese cubes and stir until cheese melts.
Add fish and parsley. Bring to simmer, cover and cook 4 minutes or until fish flakes easily with fork. Don't overcook. Stir in 1 teaspoon of salt.
Source: A friend, Francoise
By Raymonde from North Bay, Ontario