Creamy Chowder - cooking recipe

Ingredients

3 medium potatoes
salt and pepper to taste
1/4 c. chopped celery
1 can whole kernel corn, drained
1/2 tsp. basil leaves (whole)
2 cans milk (undiluted)
snipped parsley

Preparation

Cook, salt and boil potatoes.
Drain, reserving water.
Dice potatoes, about 2 cups.
In large saucepan melt butter; stir in celery.
Saute until tender.
Add corn, potatoes, 1 1/2 teaspoons salt, basil and pepper.
Cover; heat 10 minutes.
Add milk and reserved potato water, if needed to make 1 2/3 cups.
Heat.
Makes 6 servings.