Comforting Corn Chowder

1 15-oz. can corn, drained
1 15-oz. can creamed corn, undrained
1 16-oz. can diced white potatoes, drained
1 T. dehydrated minced onion
1/4 t. celery salt
2 c. vegetable broth
1 c. milk
1 T. cornstarch combined with 2 T. water
Freshly ground black pepper
1 2-oz. jar chopped pimientos, drained (optional but recommended)

Combine both types of corn, potatoes, onion, celery salt, and broth in a large pot and bring to a boil. Reduce heat to medium and simmer, stirring frequently, for 5 minutes.

Add the milk and return to a simmer. Stir in the cornstarch mixture and mix until thickened slightly. Season to taste with pepper.

Ladle the soup into bowls and garnish with pimientos, if desired.

Makes 4 servings.

Adapted from Apocalypse Chow!, p. 173.