4 tbsp. butter
2 tbsp. minced celery
2 tbsp. minced onion
3 tbsp. flour
5 c. milk
1 can (2 c.) cream style corn

Melt butter in saucepan. Add onion and celery and saute until onion is transparent. Blend in flour, then add one cup of milk gradually. Cook and stir until smooth and thickened. Gradually add all remaining milk, then corn, stirring constantly. Heat to serving temperature and season to taste (salt and pepper). Serve with hot, buttered popcorn as croutons in soup.