2 sm. ears or fresh corn
4 c. water
2 tsp. oil "Canola"
1 c. chopped onion
1/3 c. cornmeal
1/2 c. chopped celery
Tamari, to taste
1 c. cubed tofu, optional
Garnish: 1/2 c. chopped green onions or watercress

Clean corn and remove kernels from the corn cobs gently in 4 cups of water for 7 minutes; save the cooking water.

In another saucepan, saute chopped onion and corn kernels in the oil with Tamari until the onion is clear. Add cornmeal to the vegetables and mix in well. Slowly add reserved cooking water to the pot, stirring constantly to make a creamy, smooth mixture. Bring to a boil. Lower heat and simmer 20 minutes, stirring occasionally. Add a little more water if soup becomes too thick. Add celery and cook 15 minutes longer. Add tamari to taste and cubed tofu, if desired. Serve hot, garnished with chopped green onions or watercress.