Cheesy Potato Chowder

Directions

1. 1
   Coat Dutch oven with vegetable cooking spray; use medium-high heat.
2. 2
   Add sliced onions and red pepper; saute until tender. Combine cornstarch and 1/4 cup water; stir until smooth.
3. 3
   Stir in remaining 3 3/4 cups water.
4. 4
   Add cornstarch mixture to pan.
5. 5
   Stir in potatoes, bouillon granules, salt and pepper.
6. 6
   Bring to a boil; reduce heat and simmer, uncovered, 10 minutes, stirring constantly.
7. 7
   Add corn; cook additional 15 minutes, stirring occasionally.
8. 8
   Add 3/4 cup plus 2 tablespoons cheese.
9. 9
   Stir until cheese melts.
10. 10
    Ladle into bowls.
11. 11
    Sprinkle with remaining cheese and parsley.
12. 12
    Yields 7 cups (167 calories per 1 cup serving).