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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 teas. / 10 mL Watkins Chicken Soup Base
1/2 teas. / 2.5 mL Watkins Soup & Vegetable
Seasoning
1/8 teas. / 0.6 mL Watkins Black Pepper
1/2 Cup / 125 mL Watkins Cream Soup Base
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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© Copyright 1999 The Rising Stars Team
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