2 c. water
2 c. diced potatoes
1/2 c. chopped onion
1/2 c. diced celery
2 tbsp. butter
1/2 tsp. dried whole basil
1 lg. bay leaf
1 (17 oz.) can cream style corn
2 c. milk
1 c. canned tomatoes, chopped
2 tsp. salt or to taste
1/8 tsp. pepper
1/2 c. (2 oz.) shredded Cheddar cheese or Velveeta
1 tbsp. minced fresh parsley

Combine first 7 ingredients in a large Dutch oven, bring to a boil. Reduce heat and simmer about 10 minutes or until potatoes are tender. Discard bay leaf. Stir in corn, milk, tomatoes, salt and pepper; heat thoroughly. Add cheese; cook over low heat, stirring constantly until cheese is melted (Velveeta melts easier). Sprinkle parsley over chowder. Yield: 8-10 servings.