*  Exported from  MasterCook Mac  *
 
                          Cheese and Corn Chowder
 
 Recipe By     : BH&G Jan93
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Soups and stews*
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3      medium        potatoes, peeled and coarsely chopped -- (about 1#)
    1      cup           water
    2      teaspoons     instant chicken bouillon granules
      1/8  teaspoon      ground red pepper
           dash          freshly ground black pepper
    3      cups          milk -- divided 2-1/2+1/2
    1      10-oz pkg     frozen whole kernel corn
    2      tablespoons   all-purpose flour
    6      ounces        American cheese, shredded -- (about 1-1/2 cups)
    1      tablespoon    snipped parsley
 
 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 2-1/2 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.
 
 Yield: 4 main-dish servings @ 426 calories each.
 
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