1 qt milk
2 cups cooked corn, canned or fresh
1 cup tomato puree
Salt & pepper to taste
2 leaves basil
2 stalks celery, chopped
2 potatoes, peeled & chopped
Combine milk, tomato puree, basil and celery in soup kettle. Simmer,
uncovered, 10 minutes. Do not boil. Remove from heat and strain.
Return liquid to kettle; discard solids. Cook potatoes in separate
saucepan in boiling water 15 minutes or until tender. Drain. Add
potatoes and corn to liquid in kettle, season with salt and pepper,
and heat. Do not boil.