2 tbsp. butter
1/2 c. chopped celery
1/4 c. chopped onion
1 can cream of potato soup
1/2 can water
3 c. milk
1 1/2 tsp. sweet basil
1/4 tsp. pepper
1 tsp. paprika
1 can tuna, drained

Saute celery and onion in butter until soft. Add soup, water, milk, basil, pepper and paprika. Heat to boiling, then simmer for 15 minutes. Flake tuna and add to chowder. Simmer for 15 minutes and serve.