2 tbsp. butter
2 tbsp. chopped onions (scallions)
2 tbsp. celery or green pepper or 1 tbsp. each
1/2 pt. heavy cream
1 can Campbell's cream of potato soup
1 c. shredded Cheddar cheese
About 3/4 lb. sealegs, cut up slightly
Pasta or rice

Saute first 3 ingredients. Add heavy cream and potato soup. Heat almost to boiling. Add cheddar cheese. Stir until melted. Add sea legs and simmer on low heat for 15 minutes or so. Serve over pasta or rice. Serves 6-8 people.