Saute in 1/4 cup butter until tender:

3/4 c. celery
3/4 c. sliced onion

Add:

1 3/4 c. milk
2 cans condensed cream of chicken soup
1 c. cut-up chicken
1 can cream-style corn
1/2 tsp. basil
1/2 tsp. salt
Dash pepper

Heat, stirring occasionally until hot but not boiling.

The bishop smiled approvingly, "A soup like this is not the work of one man, " he said, "it is the result of a constantly refined tradition. There are nearly a thousand years of history in this soup."