Karen'S Potato Chowder - cooking recipe

Ingredients

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

Preparation

In
a
large
kettle
combine
potatoes, onion, carrot, salt, pepper, parsley and bouillon.
Add enough water to just cover vegetables;
cook
until vegetables are tender.
Do not drain. Scald milk.
Remove 1 1/2 cups milk and add butter and flour
to hot milk.
Stir with wire whisk.
Add remaining hot milk
to undrained vegetables, then stir in the thickened milk mixture. Simmer 15 minutes.
Makes 8 to 10 servings.