Cheese and corn chowder

1. Recipe by: jane camarota in a large saucepan combine chopped potatoes, water, bouillon granules, ground red pepper, and black pepper.
2. Bring to boiling; reduce heat.
3. Cover and simmer about 10 minutes or till potatoes are tender, stirring occasionally.
4. Stiri in 2 ½ cups of the milk and the corn.
5. In a small bowl stir together remaining ½ cup milk and flour; stir into potato mixture.
6. Cook and stir over medium heat till slightly thickened and bubbly.
7. Cook and stir for 1 minute more.
8. Add cheese; stir till melted.
9. Spoon into 4 soup bowls.
10. Top each serving with parsley.