1 lb. bacon
2 c. shredded Cheddar cheese
1/4 c. flour
1 onion, diced
3 c. diced potatoes
1 c. milk
4 c. water
1 tsp. basil
1/2 tsp. sage
1 tsp. salt
1 tsp. pepper
2 (10 oz.) pkgs. corn
1 can cream of celery soup

Fry bacon until crispy. Drain, chop into small pieces, and set aside. Mix milk, water, flour and potatoes together. Cook over low heat until potatoes are tender. Add remaining ingredients and cook until hot. Stir frequently to prevent scorching.