Cheese And Corn Chowder

Ingredients

• Servings: 4
• 3 potatoes, peel and chop
• 2 teaspoons chicken bouillon granules
• 1 dash black pepper
• 10 ounces corn, frozen whole kernel
• 6 ounces american cheese, shredded
• 1 cup water
• 1/8 teaspoon red pepper, ground
• 3 cups milk
• 2 tablespoons flour
• 1 tablespoon parsley, snipped

Recipe

• 1 in a large saucepan combine chopped potatoes, water, bouillon granules, ground red pepper, and black pepper.
• 2 bring to boilin g; reduce heat. cover and simmer about 10 minutes or till potatoes are just tender, stirring occasionally.
• 3 stir in 2 1/2 cups of the milk and the corn.
• 4 in a small bowl stir together remaining 1/2 cup milk and flour; stir into potato mixture. cook and stir over medium heat till slightly thickened and bubbly.
• 5 cook and stir for 1 minute more. add cheese; stir till melted.
• 6 spoon into 4 soup bowls.
• 7 top each serving with parsley.