Texas Corn Chowder - cooking recipe

Ingredients

2 (10 3/4 ounce) cans cream of celery soup
2 (10 3/4 ounce) cans milk (use the soup cans)
1 cup picante sauce or 1 cup salsa
2 cooked skinless chicken breasts
10 slices of thick sliced bacon
1 (16 ounce) package frozen corn
shredded cheddar cheese
chopped red onion

Preparation

Take your soup, milk, picanta or salsa sauce(you choice)and the corn put into a pot, mix well and start to heat on medium heat.
Take your bacon, cut it up into small pieces and cook till crispy. Drain well. Break up chiken into bite size pieces.
Add the bacon and chicken to the pot, mix in and heat through.
When serving take each serving and top with some of the cheese and chopped onion.