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Shrimp Chowder

8 slices bacon
1 med. onion, chopped*
1 celery, chopped*
1 green pepper, chopped*
2 cans cream of potato soup
1 can cream of celery soup (do not dilute soup)
2 (4 1/2 oz.) cans shrimp or frozen cooked
4 c. milk


*May add more if desired. Fry bacon and set aside to crumble and use for garnish over soup before serving. Saute onion, celery and green pepper in bacon drippings. Add remaining ingredients and beat until ready to serve. Use 2 quart pan or larger.


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