c. diced potatoes
1/2 c. diced celery
1/2 c. diced onion
1/2 c. diced carrots
3 c. chicken broth
2 c. diced chicken
1 bay leaf
1 tsp. basil
2 cans cream corn
1 can chopped mushrooms
1 c. milk
1 can cream of chicken soup
1/2 c. grated Cheddar cheese
Chopped fresh tomatoes
Parsley flakes

Cook vegetables in broth until done. Add seasonings, canned corn, mushrooms, milk, and soup. Heat thoroughly. Reduce heat and add cheese. Stir until cheese melts. Add tomatoes and parsley flakes. Serve.

For spicy version, add 1 can of chopped green chili peppers.