Cheese And Corn Chowder - cooking recipe

Ingredients

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

Preparation

In a large saucepan, combine chopped potatoes, water, bouillon granules, red pepper and black pepper.
Bring to boil.
Reduce heat.
Cover and simmer about 10 minutes or until potatoes are just tender, stirring occasionally.
Stir in 2 1/2 cups milk and corn.
Mix together remaining 1/2 cup milk and flour; stir into potato mixture.
Cook and stir over medium heat until slightly thickened and bubbly.
Cook and stir for one minute more.
Add cheese; stir until melted.
Serve with parsley on top.
Makes four main-dish servings.
Great with cornbread and salad.