Portion Size: 1 cup

Ingredients: Yields: 8 servings

Ingredients	Notes:
1/4 cup Olive oil
1 Medium onion	Peeled, washed, thinly sliced, and diced
1/2 cup diced celery	Washed, trimmed and diced
1/4 cup flour
2 Cups cooked or canned whole kernel corn	Drained
2 Cups diced and peeled potatoes	Peeled, washed, and diced
2 Cups Nonfat milk
2 cups low sodium chicken broth
1 teaspoon salt
Dash of pepper

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	Heat oil to medium high heat in a large saucepan.
2	Add onion. Cook until lightly brown.
3	Sprinkle with flour. Add remaining ingredients.
4	Heat mixture to boiling.  Reduce heat. Simmer 20 minutes.	Cook until internal temperature reaches 135°F.