Title: Cheesy potato packed chowder
 Categories: None
      Yield: 4 To 6
 
  1 1/2 c  Raw Potatoes; Peeled and
           -Diced
      2 c  Boiling Water
      2    Cubes Chicken Bouillon
      2 tb Butter
    1/4 c  Onion; Finely Chopped
    1/4 c  Green Pepper; Finely Chopped
      2 tb All-purpose Flour
      2 c  Milk
      1 ts Salt
    1/8 ts Black or White Pepper
  1 1/2 c  Aged Cheddar Cheese; Finely
           -Grated
    1/4 c  Fresh Parsley; Finely
           -Chopped Heads; (Optional)
 
  Today's recipe is in honor of cheese-heads wearing green and gold
  everywhere that support the Green Bay Packers as our Souper Bowl
  recipes continue at Recipe-a-Day.com. We're not entirely sure how or
  when cheese became associated with this Titletown Football Team in
  the Dairy State of Wisconsin, but we do know this is a great recipe
  to add to your files, Packer fan or not!
  
  Cook potatoes in boiling water until tender, approximately 16-18
  minutes after water begins to boil. Remove potatoes with a slotted
  spoon and reserve cooking water. Add bouillon cubes to hot liquid and
  stir until cubes are dissolved.
  
  In a separate large saucepan melt butter over medium heat. Add onion
  and green pepper and cook, stirring gently for about 3-minutes until
  softened, but not browned. Sprinkle flour over vegetables and let
  bubble. Remove from heat and add milk and potato water all at one
  time. Stir in salt and pepper. Return to moderate heat and cook until
  boiling and smooth, making sure to stir constantly to mix flour
  thoroughly and not permit the milk to scorch. Turn heat to low and
  simmer for 2-5 minutes.
  
  Add cheese and gently stir until the cheddar is thoroughly melted.
  Stir in reserved potatoes and heat through, approximately 10-minutes.
  Serve very hot and garnish with freshly chopped parsley if desired.