Best Clam Chowder

• 4 cups cubed red potatoes
• 3 cups water
• 1 medium carrot, grated
• 1 small onion, chopped
• 2 teaspoons chicken bouillon granules
• 1 teaspoon dried parsley flakes
• 1/2 teaspoon pepper
• 2 tablespoons all-purpose flour
• 1/2 cup cold water
• 3 cans (6-1/2 ounces each) chopped clams, drained
• 2/3 cup cubed process cheese (Velveeta)
• 1 can (12 ounces) evaporated milk

1. In a large saucepan, combine the first seven ingredients. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until potatoes are tender.
2. In a small bowl, combine flour and cold water until smooth. Stir into potato mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add clams and cheese; cook and stir until cheese is melted. Stir in milk; heat through.

cubed red potatoes, water, carrot, onion, chicken bouillon granules, parsley flakes, pepper, flour, cold water, clams, process cheese, milk

Taken from www.tasteofhome.com/recipes/best-clam-chowder/ (may not work)