Seafood Chowder

Two 10-1/2-ounce cans golden corn soup

2 soup cans milk

One 16-ounce can white potatoes, drained and cut in chunks

One 4-ounce can chopped green chili peppers, well-drained

1/4 cup sliced scallions and/or onion tops and parsley

8 ounces cooked seafood, i.e., salad shrimp, crab meat, crawfish

Mix soup and milk in a 3 to 4 quart saucepan. Stir in potatoes and chilies. Bring to a boil over medium high heat, stirring occasionally. Reduce heat and simmer uncovered about 5 minutes for flavor to develop. Add scallions and cook 1 minute. Remove saucepan from heat and stir in cooked seafood.

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Cajun Country -- New Iberia, Louisiana