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This wonderfully easy recipe was
1/2 cup /125 mL chopped celery
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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This delicious recipe was published in a Watkins catalog. For maximum flavor and quality, prepare only with Watkins high quality ingredients as indicated.
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