*  Exported from  MasterCook  *

                         Cheese and Corn Chowder

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Cheese*                          Chowder*
                Corn*

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      medium        Potatoes
                        Peeled and chopped finely
   1      cup           Water
   2      teaspoons     Instant chicken bouillon
     1/8  teaspoon      Ground red pepper
   1      dash          Black pepper
   3      cups          Milk
  10      ounces        Frozen kernal corn
   2      tablespoons   Flour
   1 1/2  cups          American cheese -- shredded
   1      tablespoon    Parsley -- snipped

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 till potatoes are tender, stirring occasionally.

 Stir in 2 1/2 cups of the milk and the corn. In a small bowl stir together remaining
 1/2 cup milk and flour; stir into potato mixture. Cook and stir over medium heat til
l 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.

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