Corn Chowder
A recipe from the Sneaky Kitchen

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 Base
1/2 tsp/2.5 mL Soup & Vegetable Seasoning
1/8 tsp/0.6 mL Black Pepper
1/2 cup/125 mL 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 & onions in butter until tender. Add 1-1/2 cups/375 mL water, potatoes, Chicken Soup Base & seasonings. Cook over medium heat until potatoes are tender.  Combine Cream Soup Base & flour; stir in milk & remaining water. Add slowly to vegetables, stirring well. Add corn & bring nearly to boiling, stirring frequently; do not boil. Garnish with additional green onion slices if desired. Makes 6 servings.