Potato Chowder

• 1 lb. potatoes (3 medium), cubed
• 1 1/2 c. chicken broth
• 1 c. sliced carrots
• 1 c. whole kernel corn, drained
• 1 c. sliced celery
• 1/2 c. chopped onion
• 1/2 tsp. thyme
• 1/2 tsp. salt
• 2 Tbsp. flour
• 1 c. milk
• 1/4 c. chopped parsley
• 2 c. grated Swiss cheese
• dash of pepper

1. Combine half the potatoes with chicken broth in a saucepan with tight-fitting lid.
2. Bring to a boil; simmer until tender. Mash potatoes; stir in remaining potatoes, carrots, corn, celery, onion and seasonings.
3. Cover.
4. Simmer until vegetables are tender. Dissolve flour in a little of the milk.
5. Stir into chowder with remaining milk and parsley.
6. Cook (stirring) over medium heat to thicken slightly.
7. Serve topped with grated cheese.

potatoes, chicken broth, carrots, whole kernel corn, celery, onion, thyme, salt, flour, milk, parsley, swiss cheese, pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=817240 (may not work)