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Cheesy Tuna Chowder

May 3, 2016


1 tablespoon finely chopped onion
2 tablespoons butter or margarine
1 11-ounce can condensed cheddar cheese soup
1/2 cup milk
1 16-ounce can tomatoes, cut up
1 7-ounce can tuna (water pack), broken into chunks
1 tablespoon snipped parsley
Dash coarsely ground pepper

In saucepan cook onion in butter or margarine till onion is tender but not brown. Add condensed cheese soup and gradually blend in milk. Stir in undrained tomatoes, undrained tuna, parsley, and pepper. Cover and simmer 10 minutes. Makes 4 servings.

Shrimp ‘n Rice Soup

2 cups water
1/2 cup diced celery
2 tablespoons uncooked long grain rice
1 teaspoon instant chicken bouillon granules
1 10 1/2-ounce can condensed chicken with rice soup
1 10 3/4-ounce can condensed cream of shrimp soup
1 cup milk
1 4 1/2-ounce can shrimp, drained
1/2 cup dairy sour cream

In medium saucepan combine water, celery, uncooked rice, and bouillon granules. simmer 15 minutes or till rice is tender. Stir in canned soups and milk. Add shrimp. Heat through. Just before serving, stir in a little soup into the sour cram; return to soup in saucepan and blend well. Heat, but do not boil. Garnish with lemon wedges and parsley springs if desired. Makes 4 servings.

© Meredith Corporation, MCMLXXVIII. All Rights Reserved. Printed in U.S.A.

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