3/4 c. celery, chopped
3/4 c. onion, chopped
1/4 c. butter
1 3/4 c. milk
2 (10 1/2 oz.) cans cream of chicken soup
1 (17 oz.) can family style corn
1/2 tsp. basil
Dash pepper

Saute celery and onion in butter until tender. Add milk, corn, soup and seasonings; heat until hot. Do not boil.