In 4-quart Dutch oven, cook sausage over medium heat about 5 minutes or until brown. Drain off fat. Stir in cooked potatoes, the water, basil, and pepper.

Bring mixture to boiling; reduce heat. Cover and simmer about 10 minutes or until potatoes are tender.

Stir in cream-style corn, whole kernel corn, and evaporated milk. Cook until heated through, stirring often. If desired, sprinkle each serving with cheese.