1/4 c. chopped celery
1/4 c. chopped carrots
1 clove garlic, chopped or crushed
1/2 c. chopped onion
1 c. chopped raw potato
1 c. chicken broth
1 c. chopped, cooked chicken
1 can (2 c.) cream style corn
3 c. milk
Salt and pepper to taste
2 tsp. parsley

Cook vegetables in chicken broth until tender. Add chicken, corn, and milk. Heat until boiling. Add salt, pepper, and parsley. Ladle into warm soup bowls.