Yields: 4 Bowls
3 medium (1 lb.) potatoes
1-cup water
2 tsp. instant chicken bouillon
1/8 tsp. ground red pepper
3 cups milk
1 ten oz. pkg. Frozen whole corn
2 tablespoons all-purpose flour
1 ½ cup (6 oz.) American cheese shredded
Dash black pepper
1 tablespoon fresh, snipped parsleyIn a large saucepan combine potatoes, water, bouillon, red pepper, and black pepper.
Bring to boil; reduce heat. Cover and simmer for about 10 minutes or until potatoes are tender, stirring occasionally.
Stir in 2 ½ cups of milk and corn. In a small bowl, stir together remaining ½ cup of milk and flour. Stir mixture into potato mix. Cook and stir over medium heat until thickened and bubbly. Cook and stir for one minute more. And cheese and stir until melted.
