CREAMY CORN CHOWDER

Ingredients:

• 3 to 4 potatoes, pared
• Salt
• 1/4 c. butter or oleo
• 1 c. chopped celery
• 2 cans whole kernel corn, drained
• 1/2 tsp. whole basil
• 1/4 tsp. pepper
• 2 (13 oz.) cans evaporated milk
• Snipped parsley

Instructions:

• 1 Cook potatoes until fork tender and save water. Dice potatoes to equal 2 cups.
• 2. In large pan, melt butter, stir in celery and saute until tender. Add drained corn, potatoes, 1 1/2 teaspoons salt, basil and pepper. Cover and heat 10 minutes.
• 3. Add evaporated milk, reserved potato water adding water to make 2 cups total. Heat, but do not boil.
• 4. Garnish with parsley.

Makes 7 to 8 servings.