Cheese and Corn Chowder

25 minutes Prep: 10 minutes Cook: 15 minutes

213 calories per serving view nutrition facts

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3	medium	potatoes	peeled and coarsley chopped, about 1 pound
1	cup	water
2	teaspoons	chicken bouillon	instant granules
1/8	teaspoon	red pepper flakes	ground
1	dash	black pepper	freshly ground
3	cups	milk	divided 2 1/2 and 1/2
1	10-oz package	corn kernels	frozen
2	tablespoons	flour, all-purpose
6 ounces		american cheese	shredded, about 1 1/2 cups
1	tablespoon	parsley leaves	snipped

In a large saucepan, combine chopped potatoes, water, bouillon granules, ground red pepper, and black pepper.

Bring to a boil; reduce heat.

Cover and simmer about 10 minutes or till potatoes are just tender, stirring occasionally.

Stir in 2-1/2 cups of the milk and the corn.

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.

Cook and stir for 1 minute more.

Add cheese; stir till melted.

Spoon into 4 soup bowls.

Top each serving with parsley.

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Serving Size 372g

Amount per Serving

Calories 213 16% of calories from fat