Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: in a large saucepan combine chopped potatoes, water, bouillon granules, ground red pepper, and black pepper. bring to boilin g; reduce heat. cover and simmer about 10 minutes or till potatoes are just 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.

Target recipe: preheat oven to 500 degrees fahrenheit. heat the butter in a large pot over medium heat; add the onion and saute. add the flour and cook for 2 to 3 minutes. add the chicken stock, corn, peeled tomatoes, half-and-half, and 1-1/4 cups of the tortilla chip pieces and mix well. pour the mixture into a food processor, or blender, and puree until smooth. strain the chowder; season it with cumin, chili powder. peel and dice the red pepper. serve the soup topped with diced avocado, diced red pepper, and remaining tortilla chip pieces. serve immediately.