Chunky Seafood Chowder

Cod, scallops, shrimp and imitation crab and lobster
are combined with canned New England-style clam chowder
and cream of potato soup to make this thick and hearty chowder.

Ingredients:
2 tbsp butter or margarine
1 cup chopped onion
3/4 cup chopped green pepper
1/2 tbsp jarred minced garlic
4-oz can mushroom stems and pieces, drained
Flour, to thicken (about 2 Tbsp.)
1 10-oz can whole or chopped clams and their juice
2 cans condensed cream of potato soup
2 soup cans milk (about 2 1/2 cups)
2 cans chunky New England-style clam chowder
2 4-oz pkgs frozen cod fillets or any firm white fish, thawed
1 pkg frozen baby (bay) scallops, thawed
1/2 of a 12-oz pkg imitation crabmeat (not frozen)
1/2 of a 12-oz pkg imitation lobster (not frozen)
1 cup small or medium cooked shrimp, optional
Salt and pepper, to taste

Directions:
Have all ingredients cut into bite-sized pieces.
Melt butter or margarine in a 5-qt pot.
Add onion, green pepper, garlic and mushrooms.
Saute about 5 minutes, then stir in flour until combined.
Stir in clams and their juice, potato soup, milk and clam chowder.
(You want a thick and smooth chowder.)
Add cod, scallops, crab, lobster and shrimp, if using.
Use additional milk to thin down, if needed.
Add salt and pepper to taste.
Simmer until fish and seafood is cooked through.