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Andes Seafood Chowder
1/2 c. onions, chopped
1/4 tbsp. pepper
4 cans cream of potato soup
3 cans milk
1 lb. shrimp, cooked
1/2 lb. scallops
2 garlic cloves, pressed
2 tbsp. margarine
1 pkg. cream cheese, room temperature
3 cans corn, whole kernel, undrained
1 lb. flounder
Saute onions, garlic, pepper and margarine. Do not brown. In large pot add the onion mixture to soup, milk, corn and bring to a boil, stir often. Cut flounder to bite size and add to pot along with scallops and shrimp. Simmer for 10 - 15 minutes. Feeds a crowd.
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