1 (10.75 ounce) can condensed cream of mushroom soup
1 (10 ounce) can condensed cream of potato soup
3 cups sliced pepper
3 cups sliced celery
1/2 cup butter or margarine
1 1/2 cups water
1 1/2 cups boiling water
1 (6 ounce) can cream-style corn, liquid or frozen
In a large saucepan place cream of mushroom soup and potatoes, over medium heat. Heat gently, stirring occasionally, until cream of mushroom soup is thickened. Remove from heat, and let cool slightly.
Stir butter, water and corn into soup mixture and allow mixture to boil; reduce heat to medium-low and continue to cook up to half an hour, stirring occasionally. Serve warm or cold.