1/2 c. chopped celery
2 spring onions, sliced thin
2 tbsp. butter
2 c. water
2 tsp. instant chicken bouillon
1/2 tsp. pepper
1 c. instant mashed potato flakes
15 oz. can whole corn, drained
1 c. half & half

In large saucepan, cook and stir celery and onions in butter until tender. Add water, bouillon, and pepper. Cook until bouillon is dissolved. Remove from heat. Stir in potato flakes and corn until blended. Add half & half; return to heat. Heat gently, stirring frequently - do not boil. Makes approximately 4 cups. Delicious!