Corn Chowder

1/2 c Butter
4 stalks Celery, sliced thin
2 Onions, sliced thin
1 large Green Pepper, seeded and diced
6 Potatoes, peeled and diced
3 c Chicken Broth
3 to 4 c cooked Corn, removed from cob
1/2 c minced Parsley
2 c Milk
1 c Half and Half
1 tbsp Worcestershire sauce
1 1/2 tsp. Salt
1/2 tsp White Pepper

Melt the butter in a soup kettle. Add celery, onion and green pepper. Saute for 4 minutes-do NOT brown. Add potatoes and broth; stir, and then heat to boiling. Reduce heat, cover and let simmer for 15 minutes. Add corn and parsley; simmer 5 minutes. Add milk, half and half, Worcestershire sauce, salt and pepper. Heat through, and serve.
Serves 6 to 8.