Cape Cod Clam Chowder

Ingredients

• 20 ounce new england clam chowder canned
• 10 ounce cream of celery soup canned
• 10 ounce condensed cream of potato soup canned
• 4 pints half-and-half 
• 3  potatoes diced peeled
• 6 servings salt and pepper to taste
• 6 servings optional: tomatoes fresh chopped

Equipment

• pot

Directions

1. Combine soups and half-and-half in a large stockpot.
2. Place over medium-low heat until heated through, stirring often. Set aside over low heat.
3. Boil potatoes in water for about 10 minutes; drain and add to soup mixture.
4. Cook over medium heat until potatoes are tender.
5. Add salt and pepper to taste.
6. Garnish with tomatoes and chives, if desired.