1 tbsp. butter
1 tsp. butter
1 c. chopped onion
1 c. chopped celery
2 packets instant chicken broth
2 tsp. flour
2 c. skim milk
12 oz. boned, skinned, cooked, chopped chicken
1 c. sliced carrots
1 c. corn

Heat both measurings of butter until bubbly and hot; add onions and celery; saute, stirring, until tender. Combine broth and flour; sprinkle over vegetables. Gradually stir in milk; cook and stir until mixture comes to a boil and thickens. Add remaining ingredients and bring again to a boil. Reduce heat and simmer until heated.