2 cans cream of shrimp soup
1 cup whole milk
1 lb. Swiss cheese, grated
Steamed shrimp, scallops, crab, or lobster
French bread, cut into 1" cubes
Rub the fondue pot with the garlic. Heat soup on stove, stirring until smooth. Slowly add the milk and heat again. Add the grated cheese slowly, stirring as it melts. Sprinkle with pepper and paprika, and place in the fondue pot over a flame. Dunk the seafood chunks and the bread, using fondue forks.
Grandma Elva says: "We used fresh prawns boiled, and broiled scallops and filet of sole [and] oysters cooked for 5 minutes."