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Cheese and Corn Chowder

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“I love corn chowder, have a pot on now!”
READY IN:
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large saucepan combine chopped potatoes, water, bouillon granules, ground red pepper, and black pepper.
  2. Bring to boilin g; reduce heat. Cover and simmer about 10 minutes or till potatoes are just tender, stirring occasionally.
  3. Stir in 2 1/2 cups of the milk and the corn.
  4. 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.
  5. Cook and stir for 1 minute more. Add cheese; stir till melted.
  6. Spoon into 4 soup bowls.
  7. Top each serving with parsley.

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