Instant Corn and Red Pepper Chowder

In a medium-sized pot bring 1½ cups vegetable stock to a boil. Stir in ¼ cup instant mashed potato flakes. Add ½ cup frozen corn and one chopped roasted red pepper from a jar. Simmer until thickened. Pour into two 8-oz. insulated containers. Send with grated cheese to add on top at school and a cornmeal muffin for dipping.