1/2 cup/125 mL chopped celery
2 green onions, sliced
2 tbsp/30 mL butter
3 cups/750 mL water, divided
1 cup/250 mL peeled, diced potatoes
2 tsp/10 mL Chicken Soup & Gravy 1/8 tsp/0.6 mL Black Pepper 12 oz 1/2 cup/125 mL Cream Soup & Gravy 1/4 cup/60 mL all-purpose flour
1 cup/250 mL milk
1 can (8 oz/227 g) cream-style corn
In large saucepan, sauté celery and onions in butter until tender. Add 1-1/2 cups/375 mL water, potatoes, Chicken Soup Base and seasonings. Cook over medium heat until potatoes are tender. Combine Cream Soup Base and flour; stir in milk and remaining water. Add slowly to vegetables, stirring well. Add corn and bring nearly to boiling, stirring frequently; do not boil. Garnish with additional green onion slices, if desired.
Makes 6 servings.
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