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Submitted by: Robin Cornett from Srping Hill, FL
Originally shared on the web 04/28/2006

2 10-3/4 oz. cans New England clam chowder
10-3/4 oz. can cream of celery soup
10-3/4 oz. can cream of potato soup
2 pts. half-and-half
3 potatoes, peeled and diced
salt and pepper to taste
Optional: chopped tomatoes, fresh chives

Combine soups and half-and-half in a large stockpot. Place over medium-low heat until heated through, stirring often. Set aside over low heat. Boil potatoes in water for about 10 minutes; drain and add to soup mixture. Cook over medium heat until potatoes are tender. Add salt and pepper to taste. Garnish with tomatoes and chives, if desired. Serves 6 to 8.