Recipe: Chicken Corn Chowder

CHICKEN CORN CHOWDER

5 slices bacon
4 oz canned sliced mushrooms
1/2 cups chopped onion
2 cups chopped cooked chicken
1 1/4 cups water
1 (10 3/4 oz) can condensed cream of celery soup
10 3/4 oz can chicken vegetable soup
1 (8 oz) can whole kernel corn, undrained
1/2 cup chopped tomatoes

Cook bacon and drain, reserving 2 Tbsp bacon drippings. Crumble bacon and set aside. 

Saute mushrooms and onions in reserved drippings. Add bacon and remaining ingredients. Heat thoroughly stirring occasionally. Freezes well.

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