1/2 c. chopped onion
1 tbsp. butter
1 can cream of celery soup
1 can (10 1/2 oz.) clam chowder
1 1/2 soup cans water
1 c. flaked whitefish, cooked or (7 oz.) tuna, drained or (6 oz.) can shrimp,
drained
1 tbsp. chopped parsley

Cook onion in butter until tender. Blend in remaining ingredients. Simmer a few minutes, stirring often.