Corn Chowder

2 cups water
1/2 chopped onion
1/2 cup chopped celery
1/2 cup diced potato
1/2 cup chopped parsley
1 cup fresh raw corn off the cob
2 cups milk
1 tsp. salt
1/4 tsp. pepper

Simmer the water, onion, celery, potato, and parsley until half cooked, about 10 minutes. Add the corn. Simmer gently with the other vegetables until nearly done, not more than a few minutes. Add the milk and bring the soup just to the boiling point without actually boiling. Add seasonings to taste. Serve piping hot. Serves 4 to 6.