Corn and Cheese Chowder

2 cups water
2 cups potato, diced
1/2 cup onion, chopped
1/2 cup celery, diced
2 Tbs. butter
1/2 tsp. dried whole basil
1 large bay leaf
17 oz. can cream corn or 10-oz. pkg. frozen
2 cups milk
1 cup tomatoes, chopped
1/8 tsp. pepper
1/2 cup Cheddar cheese, grated
1 Tbs. fresh parsley, minced

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. Serves 8-10.