Chunky Chowder

Chop onion and celery. Saute celery and onion in vegetable oil in a 2-quart saucepan over medium heat until tender. Add chicken stock and frozen vegetables. Cover and cook until vegetables are cooked, about 10 minutes. If vegetables are too large, you may wish to cut them into smaller pieces.

Stir in cream of chicken soup, chicken and milk and heat through, stirring occasionally.

Cut cheese into chunks and add to soup, stirring until melted. Taste and season if needed. (It shouldn’t need much if any salt.) Serve immediately with crackers.