In a large saucepan combine chopped potatoes, water, bouillon granules, ground red pepper, and black pepper. Bring to boiling; reduce heat. Cover and simmer about 10 minutes or till potatoes are 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. Recipe By : Jane Camarota Posted to MC-Recipe Digest V1 #236 Date: Tue, 08 Oct 1996 17:33:31 -0400 From: Bill