3/4 c. celery, diced
3/4 c. onion, diced
1/4 c. butter
1 3/4 c. milk
2 (10 1/2 oz.) cans condensed cream of chicken soup
1 (17 oz.) can whole kernel corn
1/2 tsp. basil
1/2 tsp. salt
Dash of pepper

Saute celery and onion in butter until tender. Add milk, soup, corn, and seasonings. Heat, stirring occasionally until chowder is hot, not boiling.