Tomato Corn Chowder
Contributed by Jo

2 cans cream of mushroom soup
1 can (17 oz.) kernel corn
1 can stewed tomatoes
1 soup can milk
2 cans sliced potatoes
1(4oz.) package shredded cheddar cheese
celery flakes, mushrooms (optional)

Drain corn and potatoes, combine all in large pan. Heat until 
cheese melts.

Jo suggests making it with one can of soup and an equal amount of 
potato flakes and water/milk.