4medium red potatoespeeled and cut into 1/2" cubes
1medium sweet oniondiced
1red bell pepperdiced
1/2teaspoonred pepper flakes
4 1/2cupssweet corn kernelsfrom fresh if possible, husked and cut from cob
salt and pepper to taste
Peel (optional) and cube potatoes and cook in pot of boiling water for 20 minutes, then drain in colander.
Heat olive oil over medium heat in stock pot and cook onions for 5 minutes or until soft. Add butter and melt. Add garlic and red pepper and cook for a few minutes, stirring occasionally. Add red pepper flakes, parsley, and flour and stir constantly for 5 minutes.
Add the milk, water, reserved potatoes, and the corn. Heat the soup to a simmer and turn down the heat and let cook over low heat for another 30 minutes. Add salt and pepper to taste.