Cheese and Corn Chowder Recipe

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.