Potato Chowder with Cheese
1/2 cup sliced green onion
3 tablespoons cornstarch
4 cups water, divided
3 3/4 cups peeled, diced potato
2 teaspoons chicken-flavored bouillon granules
1/4 teaspoon salt
1/8 teaspoon ground white pepper
1 1/2 cups frozen whole kernel corn
1 cup (4 ounces) shredded 40%, Cheddar cheese divided
2 Tablespoons minced fresh parsley
Coat a Dutch oven with cooking spray; place over medium-high heat until hot. Add sliced green onions; saute until tender.
Combine cornstarch and 1/4 cup water; stir until smooth. Stir in remaining 3 3/4 cup water. Add cornstarch mixture to pan. Stir in potato, bouillon granules, salt, and white pepper. Bring to a boil; reduce heat and simmer, uncovered, 10 minutes, stirring constantly. Add corn and cook an additional 15 minutes, stirring occasionally. Add 3/4 cup plus 2 Tablespoons cheese; Stir until cheese melts. Ladle chowder into individual bowls, and sprinkle with remaining 2 tablespoons cheese and parsley.