Creamy Chowder

Directions

1. 1
   Cook, salt and boil potatoes.
2. 2
   Drain, reserving water.
3. 3
   Dice potatoes, about 2 cups.
4. 4
   In large saucepan melt butter; stir in celery.
5. 5
   Saute until tender.
6. 6
   Add corn, potatoes, 1 1/2 teaspoons salt, basil and pepper.
7. 7
   Cover; heat 10 minutes.
8. 8
   Add milk and reserved potato water, if needed to make 1 2/3 cups.
9. 9
   Heat.
10. 10
    Makes 6 servings.