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Rich Welsh Rarebit and creamy potato soup blend perfectly in this quick-to-fix chowder. Serve with a loaf of warm, crusty bread and cool, crisp coleslaw from your local deli.

Cheesy Vegetable Chowder

3 tablespoons butter or margarine
1/3 cup sliced celery
1/3 cup chopped green onions
1 (10-ounce) package STOUFFER'S® Welsh Rarebit, defrosted according to package directions
1 (10.75-ounce) can condensed cream of potato soup
1 1/2 cups milk
1 1/2 cups frozen corn
1/3 cup frozen peas
1 tablespoon real bacon bits
1/4 teaspoon red pepper sauce

1. MELT butter in large skillet. Add celery and onion; cook for 5 minutes. Add Welsh rarebit, soup, milk, corn, peas, bacon bits and red pepper sauce. Bring to a boil; reduce heat to low. Cook for 10 minutes.

Makes 4 servings.

Recipe is the property of Nestlé® and Meals.com, used with permission.