Cheese and Corn Chowder

* 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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