Potato Chowder

• 1 lb. potatoes, cubed
• 1 1/2 c. chicken broth
• 1 c. sliced carrot rounds
• 1 (8 oz.) can whole kernel corn, drained
• 1/2 c. celery slices
• 1/2 c. chopped onion
• 1/2 tsp. thyme
• 1/2 tsp. salt and dash of pepper
• 2 Tbsp. flour
• 1 c. light cream or milk
• 1/4 c. chopped parsley
• 2 c. grated Swiss or Jack cheese

1. Combine half the potatoes with broth in saucepan with tight fitting lid.
2. Bring to boil; simmer until potatoes are tender when pierced with a fork, about 10 minutes.
3. Mash potatoes with a fork.
4. Stir in remaining
5. potatoes, carrots, corn, celery, onion and seasonings.
6. Cover; simmer until vegetables are tender, about 10 minutes.
7. Dissolve flour in a little of the cream and parsley. Cook stirring over medium heat to thicken slightly.
8. Serve topped with grated cheese.
9. Makes about 1 1/2 quarts.

potatoes, chicken broth, carrot, whole kernel corn, celery, onion, thyme, salt, flour, light cream, parsley, swiss

Taken from www.cookbooks.com/Recipe-Details.aspx?id=169461 (may not work)