1 1/2 c. carrots, diced
1 1/2 c. celery, diced
2 oz. onion, chopped
2 packets chicken broth mix
1 sm. bay leaf
1/4 tsp. pepper
2 c. boiling water
4 tsp. butter
4 tbsp. flour
2 c. evaporated skim milk
4 oz. grated Parmesan cheese
2 c. cream style corn
1/4 tsp. Worcestershire sauce
Chopped parsley for garnish

In a large saucepan combine carrots, celery, onion broth mix, bay leaf, pepper and water. Cover and cook until vegetables are tender. In top of double boiler, over boiling water, melt butter and blend in flour. Add milk, stirring constantly until thickened. Add cheese, corn and Worcestershire sauce, stirring until cheese is melted. Add vegetables and liquid. Heat, but do not boil. Garnish with parsley if desired.