1 can creamed corn
1 can cream of celery soup
2 cubes chicken bouillon
1 c. milk
1 c. evaporated milk
1/2 stick butter
1/4 c. chopped onion
1 c. potatoes, cubed
2 stalks celery, sliced
1/2 c. carrots, sliced
1/2 green pepper, chopped

Saute onion in butter in large saucepan. Add 2 cups water, bouillon and vegetables. Simmer 15 minutes.

Add soup, corn and milks (regular and evaporated); simmer until vegetables are tender and liquid is heated through. Do not boil.