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Cheese and Corn Chowder

3 md Potatoes, peeled and chopped finely
1 c Water
2 ts Instant chicken bouillon
1/8 ts Ground red pepper
1 D Black pepper
3 c Milk
10 oz Frozen kernal corn
2 tb Flour
1 1/2 c American cheese, shredded
1 tb 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 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.


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