If using fresh vegetables, simmer water, onion, celery, potato and parsley until half cooked, about 10 minutes.  Add corn, simmer gently with the other vegetables until nearly done, not more than a few minutes.

If using dried vegetables, simmer all vegetables together gently until reconstituted and cooked.

Add the milk and bring the soup just to a boiling point without actually boiling.  Add seasonings and correct to taste.  Can thicken with cornstarch and some of the milk.