Mexican Cheddar-Corn Chowder - cooking recipe

Ingredients

1 Tbsp. butter
1/2 c. chopped onion
2 c. peeled and diced potatoes
1 c. water
1/2 tsp. dried whole basil
2 c. milk
2 (17 oz.) cans cream-style corn
1 c. (4 oz.) shredded sharp Cheddar cheese
1 (14 1/2 oz.) can whole tomatoes, drained and chopped
1 (4 oz.) can chopped green chilies (undrained)
1/2 c. diced sweet red pepper
1/2 tsp. salt
1/2 tsp. pepper

Preparation

Place butter in a deep 3-quart casserole.
Microwave, uncovered, on High for 35 seconds or until melted.
Stir in onion and microwave, uncovered, on High for 3 to 4 minutes or until onion is tender.
Add potatoes, water and basil; cover with heavy-duty plastic wrap and microwave on High for 12 to 15 minutes or until potatoes are tender, stirring every 5 minutes.