8 green onions, thinly sliced
2 garlic cloves, minced
2 tbsp. butter
4 (10 oz.) cans cream of potato soup
2 (10 oz.) cans cream of mushroom soup
4 c. milk
2 (8 oz.) pkg. cream cheese, softened
1 1/2 lb. halibut fillets, cubed
1 1/2 c. frozen sliced carrots
1 1/2 c. frozen corn
1/8 tsp. cayenne

In a soup kettle, sauté onions and garlic in butter. Add soups, milk and cream cheese. Stir until cream cheese is melted. Bring to a boil. Stir in fish, carrots and corn. Reduce heat. Simmer, uncovered, for 5 to 10 minutes. Add cayenne.

Makes 16 servings.