3/4 cup celery, cut fine
3/4 cup. chopped onion
1/4 cup margarine
1 3/4 cup milk
2 cans cream of chicken soup
1 can cream corn
1/2 tsp. basil
1/2 tsp. Salt
1/2 tsp. pepper
Sauté celery, onion, and margarine. Add the other ingredients. Heat until hot, but
do not boil.