1/2 cup butter
2 large white onions, diced
3 stalks celery, diced
1 (28 ounce) can stewed tomatoes, drained
2 teaspoons salt
1 dash ground black pepper
1 teaspoon dried marjoram, crushed
1 teaspoon dried basil
1 tablespoon dried oregano
1 (14 ounce) can whole kernel corn, drained
1 (10.75 ounce) can condensed cream of chicken soup
1 (8 ounce) package cream cheese, softened
1 cup finely chopped onion
1 cup milk
4 green onions
In a large saucepan, melt butter or margarine. Remove from heat and whisk in onion and celery. Season with salt, pepper and marjoram. Mix together.
Stir in tomatoes, tomato puree, salt, black pepper, oregano, basil and oregano. Mix together.
Bring a large pot of lightly salted water to a boil. Add tomatoes and simmer for 5 minutes. Stir in cream cheese and onions. Cook over low heat for 5 minutes, stirring constantly. Remove from heat.
Stir soup into tomato mixture. Simmer remaining 5 minutes. Mix into tomato soup. Reduce heat to medium-low and continue to simmer until thickened.