Cheese and Corn Chowder

Directions

1. 1
   In a large saucepan combine chopped potatoes, water, bouillon granules, ground red pepper, and black pepper.
2. 2
   Bring to boilin g; reduce heat.
3. 3
   Cover and simmer about 10 minutes or till potatoes are just tender, stirring occasionally.
4. 4
   Stir in 2 1/2 cups of the milk and the corn.
5. 5
   In a small bowl stir together remaining 1/2 cup milk and flour; stir into potato mixture.
6. 6
   Cook and stir over medium heat till slightly thickened and bubbly.
7. 7
   Cook and stir for 1 minute more.
8. 8
   Add cheese; stir till melted.
9. 9
   Spoon into 4 soup bowls.
10. 10
    Top each serving with parsley.