Ingredients
- 3 potatoes
- 700 ml milk divided
- 240 ml water
- 180 gr pkg kernel corn (frozen whole)
- 90 gr american cheese
- 16 gr all purpose flour
- 10 ml instant chicken bouillon granules
- 2 gr snipped parsley
- 1 gr pepper (ground red)
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.
