Nice meatless lenten meal, with bread for dunking. Used this for our soup suppers at church during lent.
6 T butter
4 stalks celery, diced
1 tsp minced onion
Combine above ingredients and saute until celery is tender.
Stir about 6-7 T of flour into 3 cups of milk. Add to sauted celery and onion. Stir till thickened. Add 2 14 oz. cans cream style corn. Peel and dice 4 large potatoes. Cook till tender (microwave or boil in salted water.) Add to soup. Heat on low until ready to serve.
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