Vegetable Clam Chowder - cooking recipe

Ingredients

6 medium potatoes, peeled and diced
6 stalks celery, diced
6 medium carrots, sliced
1/2 c. fresh parsley
2 medium onions
1/2 box Velveeta cheese
2 cans baby clams
1 tsp. basil
1 tsp. salt
1/2 tsp. pepper
1/4 tsp. hot pepper flakes
1 tsp. marjoram
1 tsp. thyme

Preparation

Place all ingredients, except cheese and clams, in a large pot and cover with water; bring to a boil.
Turn heat down and simmer until potatoes are soft (approximately 1 hour).
Remove from heat and add cheese and clams.
Reheat until cheese is melted.
Serves 12.
Can be frozen.