2 tbsp. butter
1/4 c. sliced green onions
1/2 c. sliced celery
1 (10 3/4 oz.) can Campbell's condensed cream of potato soup
1 soup can milk
1 c. frozen whole kernel corn
1/8 tsp. pepper

In 2 quart saucepan over medium heat, in hot butter, cook green onions and celery until tender, stirring occasionally. Add soup, milk, corn and pepper. Heat through, stirring often.