Vegetable Chowder - cooking recipe

Ingredients

2 tablespoons butter
1 bunch scallion, sliced, keep the white and green parts separated
4 carrots, cut into 1/2-inch chunks
1 lb red potatoes, cut into 1/2-inch chunks
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
2 tablespoons flour
3 cups water
2 cups milk, whole for a richer flavor and 1% if like me you have to watch the fat
1 cup cut green beans
1 cup corn
1 cup peas
1/4 teaspoon thyme, powder

Preparation

Melt butter in large pot over medium heat. Add white part of scallions, carrots, potatoes, salt, pepper, and garlic powder. Cover and cook 8 minutes, stirring occasionally, until vegetables are slightly soft but not browned.
Add flour to pot and mix into vegetables. Add water stiring at same time to dissolve the flour. Bring to a boil, reduce heat, cover and simmer 10 minutes or until vegetables are almost tender.
Stir in green part of scallions, milk, green beans, corn, peas, and thyme. Bring to a boil, reduce heat and simmer uncovered 5 to 10 minutes until vegetables are tender. (Make sure heat is not to high or milk will scorch and get yucky.).