4 slices bacon
1/2 c. onion, chopped
1 can cream of celery soup
1 can chicken vegetable soup
1 1/2 c. cooked chicken
1 can whole kernel corn (undrained)
1 can tomatoes (undrained)

Save some broth from when you cooked the chicken (to thin chowder). In fry pan, cook bacon crisp; remove bacon and drain off grease, except enough to cook onion slightly (about 2 tablespoons). Once onion is cooked, remove from heat and pour onion in large pot. Crumble crisp bacon into pot with onion and add all other ingredients. If mixture seems too thick, add some of the broth you saved. Heat thoroughly.