Ingredients
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
Cooking Directions
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.
