3 cans Campbell's chunky clam chowder soup
1 lb. (15 to 20) large shrimp, shelled and deveined
1 medium bay leaf
1/4 tsp. hot pepper sauce
1 lb. whitefish, cut in 2-inch pieces

In large saucepan, combine first 4 ingredients. Cook over low heat 10 minutes; stir now and then. Add whitefish; cook 5 minutes more. Remove bay leaf.

Makes about 9 1/2 cups.