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Celery Potato Chowder

By: Deborah Johnson

"'I discovered this thick no-fuss soup more than 20 years ago,' says Deborah Johnson of Calgary, Alberta. 'Our family loves it and now our daughters prepare it themselves. It's a delicious way to finish off last night's potatoes.'"

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Prep Time:
15 Min

Ready In:
15 Min

Servings (Help)

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Original Recipe Yield 5 servings

Ingredients

1 medium onion, chopped
2 celery ribs, chopped
1/2 cup sliced fresh mushrooms
1 tablespoon butter or margarine
2 cups frozen corn, thawed
1 (10.75 ounce) can condensed cream of celery soup, undiluted
1 (10.75 ounce) can condensed cream of mushroom soup, undiluted
1 1/2 cups milk
1 cup mashed potatoes
5 bacon strips, cooked and crumbled

Directions

In a large saucepan, saute the onion, celery and mushrooms in butter until tender. Add the corn, soups, milk and potatoes. Cook and stir over medium heat until heated through. Garnish with bacon.

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