Cheese-Corn Chowder

Ingredients

• 2 c water
• 2 c potatoes diced
• 12 c onion chopped
• 12 c celery diced
• 2 Tbsp margarine
• 12 tsp basil
• 1 bay leaf
• 1 17 oz can creamed corn
• 2 c milk
• 1 c canned tomatoes chopped
• 2 tsp salt
• 18 tsp pepper
• 12 c shredded Cheddar cheese
• 1 Tbsp minced fresh parsley

Directions

1. Combine water potatoes onion celery margarine basil and bay leaf in a large Dutch oven
2. Bring to a boil
3. Then reduce heat and simmer for 10 minutes
4. Discard bay leaf
5. Stir in corn milk tomatoes salt and pepper
6. Heat thoroughly
7. Add cheese and cook over low heat stirring constantly until cheese is melted Garnish with parsley
8. Makes 8 servings