Can of cream corn
About 3-4 ears of corn, roasted on BBQ, husked, corn cut off
1 rib celery
1carrot
1med onion
Can of evaporated milk or equal amout of cream
1 packet of sodium free chicken bouillon on about half a cup of water
1tbsp butter
Dill
Marjoram
Black pepper
Sauté carrots, onion, and celery, finely minced, in butter until onion is wilted.
Stir in the remaining ingredients. Add herbs to taste.
Bring to a simmer. Lower temp and keep on heat about 30 min.
I don't like potatoes in this so I never use any.
Fresh corn is so much better than canned or frozen so I advise getting corn on the cob if your store has it.