Chef's Note: This soup is really good - you can buzz it, if you want something a little thicker. Also, serve this with italian bread. You can also crumble bacon on-top, but I don't usually go to the trouble...
Adapted from "Campbell's Fabulous One-Dish Recipes," 1992, page 66 serves 4 adults
Ingredients
	1 tablespoon butter
	1/2 cup celery, chopped
	1/2 medium onion, chopped
	2 cups red potatoes, diced
	1 1/2 cups water
	1 bay leaf
	1/2 cups milk
	1 can (13 ounces) corn
	1/2 pint heavy cream
	Salt
	Pepper
Instructions
1.	Cook celery and onion in butter until soft
2.	Add potatoes, water, pepper to taste, and bay leaf. Heat to boiling. Reduce heat to low. Cover; cook 15 minutes or until potatoes are tender, sitting occasionally.
3.	Gradually stir-in milk and cream. Cook, uncovered, 5 minutes, stirring occationally. Remove bay leaf. Salt to taste.