Vegetable Chowder - cooking recipe

Ingredients

3 small potatoes
1 carrot
1/2 medium onion
1 c. corn (frozen or canned)
1/2 c. chopped broccoli (fresh or frozen)
1/4 c. peas (frozen)
1/4 c. chopped red or yellow pepper
1 pt. cream
3 Tbsp. butter
1/2 c. milk
salt, pepper, parsley, Italian season

Preparation

Cube potatoes, carrot and onion and boil in a large soup pot until tender (about 15 minutes).
Salt and pepper generously. Drain all but 1/2 cup of water off.
Add butter, milk, cream, the rest of the vegetables, about 1/2 teaspoon parsley and a dash of Italian season (or oregano).
Cook for 10 minutes, then test salt and pepper.
Cook 5 more minutes.
Serve with chunks of bread.