1 c. canned corn
1/2 c. diced celery
1 c. diced chicken
4 c. chicken stock
1 c. cream
Flour
1/2 c. milk
Salt and pepper to taste

Simmer the corn, celery and chicken in stock in a saucepan for 25 minutes. Add the cream. Blend enough flour into milk to thicken soup to desired consistency. Stir into the soup and season with salt and pepper. Cook for 5 minutes.