Weekend Chowder

Directions

1. 1
   In a saucepan, stir cream of chicken soup.
2. 2
   Gradually stir in broth and water (slowly or mixture will be lumpy).
3. 3
   Add potatoes. Boil 5 minutes.
4. 4
   Add remaining ingredients.
5. 5
   Reduce heat to low. Cover; simmer 5 minutes or until vegetables are done.
6. 6
   Makes about 8 1/2 cups or 6 servings.
7. 7
   Recipe may be doubled.
8. 8
   Excellent way to use up leftover odds and ends of frozen vegetables.