1 cup chopped onion

up to 4 tablespoons butter or vegetable oil

¼ cup all purpose flour

1 quart stock (chicken or vegetable) or water

2 can creamed corn

2 cups diced cooked potatoes

4 tablespoons salt (or to taste!)

2 cans cream of celery soup

3 quarts milk (whole, skim or in between)

1 small jar diced pimento (optional)

¼ cup chopped parsley (optional)

In your stock pot heat butter or vegetable oil, sauté onions until translucent and then mix in the flour to make a roux. Gradually add your stock or water while stirring to keep the mixture smooth. Mix together the creamed corn and cream of celery soup until smooth and then add to the onion and stock mixture, stirring until smooth. Add the milk and stir until smooth again. Gently stir in the diced potatoes, add salt to taste. The pimento and parsley do add flavor, but are mostly for color.

For those of you who don’t know me well, I’m sort of a "dump cook". I add things at whim and play with recipes. Feel free to adjust this as you find necessary. This is the first soup I learned how to make and I had to cut down a recipe that made enough to feed about 100 people! That’s why some of it is sort of loosely directed.