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1/2 c. butter or margarine
1 medium onion, chopped
1 to 2 c. chopped celery
2 large carrots, coarsely
1 c. finely crushed potato
1/2 c. flour
2 (13 3/4 oz.) cans chicken
1 (12 oz.) can whole kernel
corn, drained
4 c. half and half or whole
milk (2 pt.)
salt and pepper

In a large saucepan, heat butter and saute onion, celery
and carrot until soft, about 5 minutes. Stir in potato chips
and flour. Gradually stir in chicken broth, kernel corn and
half and half. Bring mixture to a boil. Remove from heat and
stir in salt and pepper to taste. Serves 6 to 8.

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