Cheese and Corn Chowder

1. 1

   In a large saucepan combine potatoes, water, bouillon granules, red pepper, and black pepper.

2. 2

   Bring to a boil; reduce heat.

3. 3

   Cover and simmer about 10 minutes or until potatoes are just tender, stirring occasionally.

4. 4

   Stir in 2 1/2 cups of the milk and the corn.

5. 5

   In a small bowl stir together remaining 1/2 cup milk and flour; stir into potato mixture.

6. 6

   Cook and stir over medium heat until bubbly.

7. 7

   Cook and stir for 1 minute more.

8. 8

   Add cheese; stir until melted.

9. 9

   Spoon into 4 soup bowls.

* Per serving · 4 servings · Values may vary.

No additional tips available.