Corn Chowder 4 potatoes, peeled and cubed 2 cups milk 2 cans creamed corn (or 2 cups frozen corn

and 1 tablespoon cornstarch mixed with 1 tablespoon cold water) 1/2 teaspoon garlic salt 1/2 teaspoon salt 1/4 teaspoon pepper 2 teaspoons dried parsley or 2 tablespoons fresh parsley 1 cup cheddar cheese, shredded 2 tablespoons parmesan cheese, grated Boil potatoes in a large pot and cook until tender. Drain and mash potatoes but leave it a bit chunky. Add remaining ingredients except cheeses. Cover and simmer for 15 minutes. Stir often to prevent sticking. Just prior to serving, stir in cheeses until melted.