In a Dutch oven, saute onions in butter until tender. Add garlic; cook 1 minute longer. Add the soups, milk and cream cheese; cook and stir until cheese is melted. Bring to a boil.
Stir in the fish, carrots and corn. Reduce heat; simmer, uncovered, for 5-10 minutes or until fish flakes easily with a fork and vegetables are tender. Add cayenne pepper if desired.
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|Serving Size: 1 Recipe (1384g)|
|Recipe Makes: 1 Recipe|
|Calories from Fat: 1605 (91%)|
|Amt Per Serving||% DV|
|Total Fat 178.4g||238 %|
|Saturated Fat 102.1g||510 %|
|Monounsaturated Fat 45.1g|
|Polyunsanturated Fat 7.4g|
|Cholesterol 560mg||172 %|
|Sodium 1621.5mg||56 %|
|Potassium 680.9mg||18 %|
|Total Carbohydrate 22.4g||7 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 22.2g|
|Protein 27.9g||40 %|
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Calories per serving: 1773
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