Creamy Potato Chowder - cooking recipe

Ingredients

5 medium potatoes, peeled and diced
1 c. frozen whole kernel corn
3 bay leaves
1/2 tsp. pepper
1 tsp. dried parsley flakes
1 large onion, diced
2 carrots, diced
1 1/2 c. diced cooked ham
1 tsp. garlic salt
milk
1 Tbsp. butter or margarine

Preparation

Place potatoes, onion and carrots in a kettle or large saucepan.
Add enough water to cover.
Bring to a boil and cook until vegetables are tender, about 30 minutes.
Add corn, ham, bay leaves, garlic salt, pepper, parsley flakes and butter plus enough milk to make soup desired consistency.
Simmer uncovered over medium to low heat for 20 minutes or until heated through.
Remove bay leaves before serving.