Cheese and Corn Chowder

• 3 medium potatoes, peeled and coarsely chopped
• 1 cup water
• 2 teaspoons instant chicken bouillon granules
• 1 dash black pepper
• 1 (10 ounce) package frozen whole kernel corn
• 2 tablespoons flour
• 18 teaspoon ground red pepper
• 3 cups milk
• 6 ounces American cheese, cubed

1. In a large saucepan combine potatoes, water, bouillon granules, red pepper, and black pepper.
2. Bring to a boil; reduce heat.
3. Cover and simmer about 10 minutes or until 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 until bubbly.
7. Cook and stir for 1 minute more.
8. Add cheese; stir until melted.
9. Spoon into 4 soup bowls.

potatoes, water, instant chicken, black pepper, kernel corn, flour, ground red pepper, milk, american cheese

Taken from www.food.com/recipe/cheese-and-corn-chowder-127296 (may not work)