2 tbsp. butter
1/2 c. chopped celery
1/3 c. chopped onion
1 (2 1/2 oz.) can sliced mushrooms, drained
1 1/2 c. milk
1 (10 3/4 oz.) can cream of mushroom, celery or shrimp soup
1 (12 oz.) can of corn
1 c. diced cooked potatoes (leftover baked is good!)
1 (4 1/2 oz.) can med. shrimp, or clams; rinsed & drained
1/4 tsp. salt
1/8 tsp. white pepper
1/4 c. green pepper, diced (optional)

In medium saucepan, saute celery, onion and mushrooms (and peppers) until vegetables are crisp/tender. Stir in milk and soup until creamy. Add remaining ingredients. Heat through. Serves 4.