Potato Chowder - cooking recipe

Ingredients

1 lb. potatoes, cubed
1 1/2 c. chicken broth
1 c. sliced carrot rounds
1 (8 oz.) can whole kernel corn, drained
1/2 c. celery slices
1/2 c. chopped onion
1/2 tsp. thyme
1/2 tsp. salt and dash of pepper
2 Tbsp. flour
1 c. light cream or milk
1/4 c. chopped parsley
2 c. grated Swiss or Jack cheese

Preparation

Combine half the potatoes with broth in saucepan with tight fitting lid.
Bring to boil; simmer until potatoes are tender when pierced with a fork, about 10 minutes.
Mash potatoes with a fork.
Stir in remaining
potatoes, carrots, corn, celery, onion and seasonings.
Cover; simmer until vegetables are tender, about 10 minutes.
Dissolve flour in a little of the cream and parsley. Cook stirring over medium heat to thicken slightly.
Serve topped with grated cheese.
Makes about 1 1/2 quarts.