Total Calories: 702
In a 3-quart saucepan over medium heat, sauté onion and celery in butter 3 minutes. Add water, potato, and bouillon granules. Bring to a boil, cover, and simmer 10 minutes. Increase heat to medium-high.
In a small bowl, stir flour into 1 cup of the milk until smooth. Stir into potato mixture with remaining milk, cream-style corn, whole kernel corn, pimientos, parsley, and pepper. Stirring, bring to a boil and boil until slightly thickened. Remove from heat.
Stir in cheese until melted and serve.
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