2 cooked potatoes, cubed 1/4 cup chopped celery 1/4 cup chopped onion 1 tablespoon oil 2 cups milk 15 ounce can of whole corn 15 ounce can of creamed corn salt and pepper to taste a dot of butter to taste
Saute the celery and onion together in a little oil until translucent. Add them to the rest of the ingredients and let it simmer. The longer this soup simmers, the better it gets.
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