3/4 c. chopped celery
3/4 c. chopped onion

Saute above in 1/4 cup butter and add to:

1 3/4 c. milk
2 cans cream of chicken soup
1 (17 oz.) can corn (can use frozen corn)
1/2 tsp. basil
1/2 tsp. salt
1/2 tsp. pepper

Heat above, but DO NOT BRING TO BOIL.