2 cups of whole kernel corn
3 cups of milk, divided
Salt to taste
Freshly ground black pepper to taste
Celery seed to taste
Onion powder to taste
Puree the corn and 1 cup of the milk.
Pour the pureed mixture into a sauce pan and add the remaining 2 cups of milk. Heat through.
Season to taste.
Note: Add some butter for a smooth feel and taste.
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