Cheese and Corn Chowder

• 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
• 18 teaspoon red pepper, Ground
• 3 cups milk
• 2 tablespoons flour
• 1 tablespoon parsley, snipped

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

potatoes, chicken bouillon granules, black pepper, corn, american cheese, water, red pepper, milk, flour, parsley

Taken from www.food.com/recipe/cheese-and-corn-chowder-3442 (may not work)