Cheese and corn chowder

3 med potatoes, chopped
2 t instant chicken bouillon
dash black pepper
10 oz pkg frozen corn
1 3/4 c american cheese, shredded
1 c water
1/8 t red pepper
3 c milk
2 T flour
1 T snipped parsley

In large saucepan compine chopped potatoes, water, bouillion, ground red pepper, and black pepper. Bring to boiling, reduce heat. Cover and simmer about 10 minutes or until potatoes are just tender, stirring occasionally. Stir in 2 1/2 c of the milk and the corn. In small bowl stir together remaining 1/2 c milk and flour, stir into potato mixture. Cook and stir over medium heat until slghtly thickended and bubbly. Cook and stir for 1 miunte more. Add cheese stir until melted. Spooon into four soup bowls. Top each with parsley.