Potato Chowder - cooking recipe

Ingredients

4 Tbsp. butter
1/2 c. onions, sliced thin
2 Tbsp. flour
3 1/4 c. hot milk
1 lb. potatoes, peeled and sliced thin
1/2 lb. celery, chopped fine or shredded
1/2 c. shredded carrots
chicken stock or water (enough to cover potatoes, carrots and celery)
2 tsp. salt
1/8 tsp. black pepper
2 to 3 Tbsp. green onion (tops)
2 to 3 Tbsp. parsley, chopped

Preparation

Heat milk just hot.
In a pan, melt butter and saute onions; do not brown.
Add flour to butter and onions; blend well.
Add milk to flour and onions; let come to a boil while stirring.
In saucepan, put potatoes, celery and carrots and cover with chicken stock or water (just barely cover vegetables).
Bring to a boil and simmer until tender.
Add vegetables to the cream sauce. Season with salt and pepper.
Ladle into bowls and garnish with the green onion tops and parsley.
Serves 6 to 8.