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: cook onion, celery and bell pepper in butter and oil over moderately-low heat, stirring, until vegetables are softened. add garlic and cook 1 minute. add stock, thyme, bay leaf, salt, carrots and potato and simmer, covered, for 15 minutes or until vegetables are just tender (if using frozen corn, add at this point too). add fresh corn and simmer 5 minutes. discard bay leaf. transfer 2 cups of the solids with a slotted spoon to a blender, add half and half and puree. add puree back to the hot soup and heat. season to taste.