In a medium saucepan, combine corn, potatoes, bell pepper, 1 Cup of water and chicken broth.
Bring to boil on high heat.
Reduce heat to simmer, while stirring, until corn is cooked.
Add onion powder.
In a small bowl, mix tapioca flour and 1/2 Cup of water
Stir tapioca mixture into the pot.
Cook until thickened.
Slowly stir in shredded cheese and chopped scallions.
Remove from heat. Garnish with scallions and parsley and serve immediately.