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(Makes 8 cups)

2 c. water
2 c. diced potatoes
1/2 c. chopped onions
1/2 c. chopped celery
1/2 tsp. dried basil
1 bay leaf
16-oz. can cream-style corn
2 c. skim milk
1 c. canned tomatoes, drained and chopped
1/2 tsp. salt
1/8 tsp. pepper
1/2 c. shredded cheddar
fresh parsley

Combine first 6 ingredients in a Dutch oven. Bring to a boil.
Reduce heat and simmer 10 minutes or until potatoes are cooked.
Discard bay leaf.

Add corn, milk, tomatoes, salt, and pepper. Add cheese and cook
over low heat until it is melted and soup is thickened. To serve,
garnish with parsley.

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