Instructions: In a 2 quart saucepan, heat water, corn, potato, parsley, and celery to boiling over high heat; reduce heat to low, cover and cook 20 minutes.

Meanwhile, in a small skillet, melt butter. Add onion and cook until onion softens slightly. With wire whisk, stir in flour and cook one minute, stirring constantly. After corn mixture has cooked, stir in milk, flour mixture,and salt. Cook, stirring until slightly thickened. Serve hot.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.