1 lg. onion, chopped
1 rib of celery, chopped
2 tbsp. butter
1/2 c. chopped green bell pepper
3 lg. potatoes, cubed
3 1/2 c. chicken stock or canned broth
16 1/2 oz. can cream style corn
1 c. milk
1/2 c. freshly parsley, chopped

Chop onion and celery. In a soup pot, melt butter over medium heat. Add onion, celery and chopped green pepper. Cook, stirring until onion has softened, about 5 minutes. Meanwhile, peel potatoes and cut into cubes. Add chicken broth and potatoes to the pot. Bring to a boil, reduce heat and simmer until potatoes are cooked through 25 to 30 minutes. Stir in corn and milk. Increase heat to high and bring to almost a boil, about 3 minutes. Serve sprinkled with the parsley. Makes 8 cups.