Cooking with Kris

Pike Chowder

1/2 cup onions, chopped

2 cloves garlic, crushed

8-ounce package cream cheese

1 can corn (do not drain)

2 tablespoons butter

1 can potato soup

1 can tiny shrimp, drained

1 can clam chowder soup

1 1/2 cans of milk

1 1/2-pound pike filets cut into bite-size pieces

1 can of clams, drained

Salt and pepper

Melt butter in skillet. Add onions and garlic. Sauté until onions are transparent, and add the rest of the ingredients except cheese. Cook until fish flakes. Add cheese, salt and pepper to taste. Cook until cheese melts. Keep stirring so it doesn't burn or stick. Serve in bread bowl.





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