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

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

Makes 4 to 6 servings.