2 med. potatoes
1 sm. onion
2 stalks celery
2 cans cream corn
2 cans evaporated milk
1/2 stick butter

Peel and cube potatoes. Peel and slice onion. Chop fine celery; put above in 6 quart pan with enough water to cover. Cook until potatoes are tender. Do not drain. Add cream corn, evaporated milk and butter; heat until butter is melted, stirring occasionally. Salt and pepper to taste.