Crab and Corn Chowder

• 1 cup water
• 1/2 cup chopped celery
• 2 Tbsp finely chopped onion
• 1 bay leaf
• 1 pkg dry mushroom soup mix
• 1 cup milk
• 1 (8-oz) can cream style corn
• 1 (7½-oz) can crab meat
• 1/4 cup pimiento strips

Bring 1 cup water to boil; add celery, onion and bay leaf. Cook until vegetables are tender. Discard bay leaf. Drain, reserving liquid. Add enough water to cooking liquid to make 2-1/4 cups. Stir liquid into soup mix; bring to boil, stirring constantly. Reduce heat; partially cover and simmer for 5 minutes. Stir in milk, cooked vegetables, corn, crab meat and pimiento. Heat to serving temperature, being careful not to boil.

Yield: 4 servings