Creamy catfish soup

I've never mastered how to make a creamy soup. But it's good to have it once in a while. So I use the canned solution. When I tried this catfish soup, my husband liked it incredibly! It went well in a dinner with a lamb chop, a potato rosemary bread, and a stir fry of asparagus and baby bella mushrooms. What a perfect dinner after a cold day out at work.

Recipe 1: Creamy catfish soup (for 2)

Ingredients:
- 1/2 can low salt and low fat cream of chicken soup
- 3-4 oz catfish nuggets, cut to 2" length
- 3-4 TB frozen sweet peas
- 2 cups meat stock
- 1 cup leaves of celery, finely chopped
- 1/3 cup purple onion, finely chopped

Procedure:
Cook the cream of chicken, celery leaves and purple onion in 2 cups of meat stock until the soup is thickened. Add catfish nuggets, turn heat to low and allow to simmer for 5-10 minutes. Add sweet peas. Let simmer for 2-3 minutes or until the peas are heated up. Serve hot.

Recipe 2: Creamy catfish shrimp soup (for 2)

Ingredients:

- 2/3 can low salt and low fat cream of chicken soup

- 2 cups meat stock

- 3-4 oz catfish nuggets, cut to 2" length

- 8-9 medium sized shrimps, shelled and devined

- 3-4 TB frozen sweet peas

- 2 TB yellow sweet corns

- 1 TB onion finely chopped

- half a medium carrot, chopped

Procedure:

Cook the cream of chicken, carrot and onion in meat stock until the soup is thickened. Add catfish nuggets, turn heat to low and allow to simmer for 5-10 minutes. Add sweet peas and sweet corns. Let simmer for 2-3 minutes or until the peas are heated up. Lastly, add shrimps and allow to cook for 10-20 seconds. Serve hot.