In a pot, sauté the butter, beef, onions, and celery.
Once satued, add the cooked tomatoes, oregano, bay leaves, and salt and pepper. Stir, Cover and simmer for 30 minutes.
Dice 3 cups of your favorite potatoes and add them to your pot with 1-2 cups of beef broth ( depending on how thick you like your chowder.) Simmer until potatoes are nice and soft.
Before serving, add 1-2 cups of niblet corn. Fresh, steamed is best, canned or frozen is fine too. When the corn is up to temperature it's time to eat! Serve with hearty toasted bread and a dollop of sour cream, so it cools off faster and you don't burn your mouth.
