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Seafood Chowder
September 30, 2006

Excellent flavor for such an easy recipe! Used low fat ingredients in place of non-fat, frozen corn instead of canned, and clam juice for corn water. Heating mushroom soup and cream cheese together first and wisking is a better way to blend. I didn't watch soup carefully enough and it boiled causing the soup to brown on the bottom. This worked to my advantage because the brown flecks disguised the mushrooms which my husband ordinarily won't eat - ha, ha! He asked me to cut the pepper in half next time.

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