1/2 c. chopped celery
2 green onions, sliced
2 tbsp. butter
2 c. water
2 chicken bouillon cubes or 2 tsp. instant chicken bouillon
1/8 tsp. pepper
1 c. instant mashed potato flakes
1 (17 oz.) can whole kernel corn, drained
1 c. half & half

In large saucepan, saute celery and onions in butter until tender. Add water, bouillon and pepper. Cook over medium heat until bouillon is dissolved, stirring frequently. Remove from heat; stir in potato flakes and corn until blended. Add half and half. Return to heat. Heat gently, stirring frequently; do not boil. Garnish each serving with additional green onion slices, if desired. 4 (1 cup) servings.