Swordfish and Shrimp Stew

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2 lbs. of Swordfish
1/2lb. Medium shrimp; shelled 1 box frozen corn 1 box frozen Lima Beans
1 tsp. Garlic Powder 1 quart heavy cream
1 can condensed Clam Chowder
1 can white clam sauce
1 tsp. MSG (MSG)
1 tbsp. Thyme
Directions
Put everything simmer until the shrimp turns pink.

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