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Boil cubed potatoes, just covering in water, til
done, about 10-15 minutes. Drain. Reserve 1 cup of potatoes; return remaining potatoes to saucepan. In small bowl, mash reserved potatoes with fork, return to saucepan. Stir in broth, garlic, salt and pepper. Heat to boiling. Reduce heat to medium; cook uncovered 2 minutes. In small bowl, stif flour into milk with wire whisk until well mixed. Add milk mixture to potato mixture, stirring constantly. Cook over medium heat, stirring frequently until mixture thickens and boils. Stir in cheese and corn until cheese is melted. To serve, ladle chowder into bowls, top with scallions.
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