Cheesy Corn Chowder

3 medium potatoes, peeled and chopped

1 cup water

2 teaspoons instant chicken bouillion granules

1/8 teaspoon ground red pepper (I used about 1/2 of that)

dash black pepper

3 cups milk

1 pkg. (10 oz.) frozen whole kernel corn

2 Tablespoons flour

8 oz. velveeta cheese

1 Tablespoon snipped parsley

3 slices chopped cooked bacon



In large saucepan, combine the potatoes, water, bouillion granules, ground red pepper, and black pepper. Bring these to a boil, and reduce heat. Cover the pot and cook for about 10 minutes, or until potatoes are just tender, stirring occasionally. Stir in 2 and 1/2 cups of the milk and all the corn. In a small bowl, stir together remaining milk and flour, stir this into the potato mixture. Cook and stir over medium heat until it is slightly thick and bubbly. Cook and stir one minute more. Add the cheese to the soup mixture; stir until cheese melts. Stir in bacon, and spoon the soup into four bowls. Top with parsley.