Ingredients
- 10 ounces cream of celery soup (1 can)
- 10 ounces cream of potato soup (1 can)
- 10 ounces New England clam chowder (1 can)
- 15 ounces creamed corn (1 can)
- 1/4 cup frozen corn
- 16 ounces light cream (2 cups)
- 1/4 teaspoon salt
- 1/4 teaspoon white pepper
How to Make
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Step 1: Empty canned items into a sauce pan.
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Step 2: Rinse out cans with 1/2 and 1/2 cream.
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Step 3: A dd corn and season to taste.
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Step 4: Heat up.
We hope you enjoy this recipe!
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