2 c. water
2 c. diced potatoes
1/2 c. chopped onion
1/2 c. chopped celery
2 tbsp. butter
1/2 tsp. basil
1 bay leaf
1 (71 oz.) can cream style corn
2 c. milk
1 c. canned tomatoes, chopped
2 tbsp. salt
1/8 tsp. pepper
1/2 c. shredded Cheddar cheese
1 tbsp. fresh parsley

Combine first 7 ingredients in large pot. Bring to boil. Reduce heat and simmer 10 minutes. Stir in corn, milk, tomatoes, salt and pepper. Heat. Add cheese and cook until melted. Sprinkle parsley over chowder. Serves 8.