4 cans chowder
4 cans whole milk
1 lb. butter or margarine
2 c. mix of chopped celery and chopped onions
4 tsp. seasoned salt
2 tsp. salt
1 tsp. black pepper
1 tsp. white pepper
1 tsp. celery salt
2 tsp. parsley flakes

Whisk in milk a little at a time when blending with chowder from can. Saute celery-onion mixture in butter (or margarine). Add remaining ingredients to chowder until hot then add celery and onion mixture. Simmer on low for 30 minutes. DO NOT BURN.