Corn And Cheese Chowder

• 2 c. water
• 2 c. peeled diced potatoes
• 1/2 c. diced onions
• 1/2 c. diced celery
• 2 Tbsp. margarine
• 1/2 tsp. dried basil
• 1 large bay leaf
• 1 (17 oz.) can cream-style corn
• 2 c. milk
• 1 c. canned tomatoes, chopped
• 2 tsp. salt
• 1/8 tsp. pepper
• 1/2 c. shredded Cheddar cheese (2 oz.)
• 1 Tbsp. minced fresh parsley

1. Combine first seven ingredients in large Dutch oven; bring to a boil.
2. Reduce heat and simmer about 10 minutes or until potatoes are tender.
3. Discard bay leaf.
4. Stir in corn, milk, tomatoes, salt and pepper.
5. Add cheese.
6. Cook over low heat, stirring constantly, until cheese is melted.
7. Sprinkle parsley over chowder.

water, potatoes, onions, celery, margarine, basil, bay leaf, creamstyle, milk, tomatoes, salt, pepper, cheddar cheese, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=519510 (may not work)