Serves: 9
Total Calories: 141

2 cups water
2 cups diced potatoes
1/2 cup chopped onion
1/2 cup diced celery
2 tablespoons butter
1/2 teaspoon dried whole basil
1 large bay leaf
1 (16-ounce) can cream-style corn or 1 (10-ounce) package frozen
2 cups milk
1 cup chopped tomato
1/8 teaspoon pepper
1/2 cup grated Cheddar cheese
1 tablespoon minced fresh parsley

Combine water, potatoes, onion, celery, butter, basil, and bay leaf in large kettle and bring to a boil. Reduce heat and simmer 10 minutes or until potatoes are tender. Discard bay leaf. Stir in corn, milk, tomatoes, and pepper and heat thoroughly. Add cheese and cook over low heat, stirring constantly until cheese is melted. Sprinkle parsley over chowder in bowls and serve.

Nutritional Facts:

Serves: 9
Total Calories: 141
Calories from Fat: 52

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