Hearty and delicious! Makes 16 servings.

1 bunch green onions – thinly sliced
2 tablespoons butter
2 garlic cloves – minced
2 – 10 3/4 oz. cans of condensed mushroom soup
4 – 10 3/4 oz. cans of condensed potato soup
4 cups Longmont Dairy milk
2 – 8 oz packages cream cheese – cubed
1/2 cup frozen, sliced carrots
1 1/2 pounds halibut or salmon fillets – cubed
1/8 – 1/4 teaspoon cayenne pepper

In a Dutch oven, saute onions and garlic in butter until tender. Add soups, milk, and cream cheese; cook and stir often until cream cheese melts. Bring just to a boil. Stir in fish and carrots. Reduce heat; simmer uncovered for 5-10 minutes or until fish flakes easily and vegetables are tender. Stir frequently to avoid burning on bottom of pan. Stir in cayenne. Serve.