1/2 celery, chopped
2 green onions, sliced
2 tbsp. butter
2 c. water with 2 tsp. bouillon granules (2 cubes) or
2 c. chicken broth (canned), plus 1/8 tsp. pepper or
2 c. homemade broth
1 c. Hungry Jack mashed potato flakes
1 lg. can (15 to 17 oz.) corn, drained
1 c. half & half

In butter, saute celery and onion until soft. Add soup and pepper; heat until hot, then remove. Stir in potatoes and corn until blended. Add half & half. Heat until hot but do not boil.