Cheese And Corn Chowder - cooking recipe

Ingredients

3 medium (1 lb.) potatoes, peeled and coarsely chopped
1 c. water
2 tsp. instant chicken bouillon granules
1/8 tsp. ground red pepper
dash of black pepper
3 c. milk
1 (10 oz.) pkg. frozen whole kernel corn
2 Tbsp. all-purpose flour
1 1/2 c. (6 oz.) American cheese, shredded
1 Tbsp. snipped parsley

Preparation

In a large saucepan, combine chopped potatoes, water, bouillon granules, ground red pepper and black pepper.
Bring to boiling. Reduce heat.
Cover and simmer about 10 minutes or until potatoes are just tender, stirring occasionally.