2 cups cooked whole kernel corn
2 medium tomatoes, chopped
4 large stalks celery, chopped
1 quart cold water
2 tablespoons softened butter
3 tablespoons unbleached flour
1 cup milk
1/2 cup grated Monterey Jack cheese
1/2 cup chopped pimento
2 tablespoons minced fresh oregano
Salt and freshly ground pepper

In a large soup pot, cover the corn, tomatoes, and celery with the cold water. Simmer, covered, for 30 minutes or until the vegetables are tender. In a small saucepan, melt the butter and blend in the flour, making a roux. Gradually add the milk and cook until thickened, stirring frequently. Add the milk mixture to the soup pot and stir well. Add the cheese, pimento, and oregano and stir until the cheese is melted. Add salt and pepper to taste and serve in heated bowls. 2 QUARTS Recipe from Herbal Soups, Salads, Breads and Sweets.