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1 medium onion, chopped
3 sticks celery, chopped
4 small potatoes, peeled and
1 can corn
2 c. milk
2 Tbsp. butter or margarine
2 Tbsp. flour
1/2 c. water
1/4 tsp. marjoram

Put onion, celery and potatoes into medium size saucepan
with 1/2 cup water and bring to boil. (Make each vegetable the
same size.) Simmer 15 minutes or until they are softened. Melt
margarine or butter in a small saucepan; add flour. (This is
called a roux, a thickening agent.) Consistency will be ex-
tremely thick. Remove roux from pan and put the milk in the
pan. Heat milk. Don't boil. Add roux and stir until mixture
is thickened and creamy. Stir in corn with corn liquid and all
other vegetables. Add marjoram and stir to mix. Keep at low

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