1/2 c. green onions
1/4 tsp. garlic powder
1/2 tsp. oregano leaves, crushed
1/4 tsp. basil leaves, crushed
2 tbsp. butter
1 can cream of celery soup
2 cans whole kernel corn, drained
1/4 c. milk
1/2 c. cut up tomatoes, drained

Cook onions with garlic, oregano and basil in butter until tender. Add remaining ingredients. Heat. Stir occasionally.