Vegetable Chowder - cooking recipe

Ingredients

1 1/2 qt. chicken stock
3 small baking potatoes, peeled and chopped
1/2 c. chopped onion
1 clove garlic, minced
1 (17 oz.) can creamed corn
1 small carrot, diced
2 Tbsp. finely chopped green pepper
2 Tbsp. chopped cauliflower
1/2 tsp. celery seed
1/2 tsp. celery salt
1/2 tsp. curry powder
1/4 tsp. white pepper
dash of cayenne pepper
1 Tbsp. butter
1/2 c. potato flakes (as thickener)
salt (if desired)

Preparation

Combine stock, vegetables and seasonings in a large stock pot. Bring to a boil; reduce heat and simmer about 45 minutes or until vegetables are well cooked.
Stir in butter and potato flakes to thicken.
Taste for seasoning, salting if desired.
Serves 6.