*  Exported from  MasterCook  *
 
                          Cheese and Corn Chowder
 
 Recipe By     : Jane Camarota
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Soups
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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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