Portion Size: 1 cup Yields: 8 servings

Ingredients	Notes:
2 tablespoons oil
¼ cup onion	Peeled, washed, thinly sliced, and diced
¼ cup diced celery	Washed, trimmed and diced
2 tablespoons flour
1 cup frozen whole kernel corn
1 cup diced and peeled potatoes	Peeled, washed, and diced
2 cups fat free evaporated milk
6 cups low sodium chicken broth
1 tablespoons 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 and celery. Cook until lightly brown.
3	Sprinkle with flour. Stir. Add remaining ingredients.
4	Heat mixture to boiling.  Reduce heat. Simmer 20 minutes.	Cook until internal temperature reaches 135°F.