Cheese & Corn Chowder

Directions

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 tender, stirring occasionally.

Stir in 2½ cups of the milk and the corn.

In a small bowl stir together remaining ½ cup milk and flour; stir into potato mixture.

Cook and stir over medium heat until slightly thickened and bubbly.

Cook and stir for 1 minute more.

Add cheese; stir until melted.

Spoon into 4 soup bowls.

Top each serving with parsley.