This rich, creamy chowder starts with canned soup and frozen vegetables. It showcases tender chunks of halibut, but salmon or most any type of whitefish will do.

In a Dutch oven or soup kettle, saute onions and garlic in butter until tender.

Add soups, milk and cream cheese; cook and stir until cheese is melted.

Bring to a boil. Stir in fish, carrots and corn. Reduce heat; simmer uncovered, for 5-10 minutes or until fish flakes easily and the vegetables are tender.

Add cayenne pepper if desired.

YIELD: 16 servings (about 4 quarts)