Potato Chowder - cooking recipe

Ingredients

4 c. peeled, diced potatoes
1/2 c. finely chopped onions
1 c. grated carrot
1 tsp. salt
1/4 tsp. pepper
1 Tbsp. dried parsley flakes
4 chicken bouillon cubes
6 c. scalded milk
4 Tbsp. butter
1/2 c. flour

Preparation

In a large Dutch oven or kettle, combine potatoes, onion, carrot, salt, pepper, parsley flakes and bouillon cubes.
Add enough water to just cover vegetables.
Cook until vegetables are tender, about 15 to 20 minutes.
Do not drain.
Scald milk. Remove 1 1/2 cups milk and add butter and flour to the milk, stirring with a wire whisk.
Add remaining hot milk to undrained vegetables, then stir in thickened milk mixture.
Stir until blended.
Simmer for 15 minutes on low heat.
Serves 8 to 10.