3-4 potatoes, new white or russet (with skins) cut in cubes
1-2 onions, diced
1 stalk celery, diced
2-3 T. butter
2 cups frozen corn
¼- ½ cup diced green chili (frozen or canned) depending on desired spiciness
1 qt. water or vegetable stock
2 cups milk, scalded
black pepper

Sauté chopped onion and celery in heavy bottom soup pot in butter until soft.  Add cubed potatoes, water/stock and season with salt and pepper.  Cook over medium heat until potatoes are soft.  Add frozen corn, green chili and warmed milk and cook until warmed thoroughly (do not boil).  Pour half of soup into blender and blend until creamy.  Add blended soup back to the pot and stir until completely incorporated.  Serve hot with French bread.