Cheese And Corn Chowder

Ingredients

3 potatoes
240 ml water
10 ml instant chicken bouillon granules
1 gr pepper
700 ml milk divided
180 gr pkg kernel corn
16 gr all purpose flour
90 gr american cheese
2 gr snipped parsley

Instructions

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- half cups of the milk and the corn. In a small bowl, stir together remaining half 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.