Vegetable Chowder

• 1 1/2 qt. chicken stock
• 3 small baking potatoes, peeled and chopped
• 1/2 c. chopped onion
• 1 clove garlic, minced
• 1 (17 oz.) can creamed corn
• 1 small carrot, diced
• 2 Tbsp. finely chopped green pepper
• 2 Tbsp. chopped cauliflower
• 1/2 tsp. celery seed
• 1/2 tsp. celery salt
• 1/2 tsp. curry powder
• 1/4 tsp. white pepper
• dash of cayenne pepper
• 1 Tbsp. butter
• 1/2 c. potato flakes (as thickener)
• salt (if desired)

1. Combine stock, vegetables and seasonings in a large stock pot. Bring to a boil; reduce heat and simmer about 45 minutes or until vegetables are well cooked.
2. Stir in butter and potato flakes to thicken.
3. Taste for seasoning, salting if desired.
4. Serves 6.

chicken stock, baking potatoes, onion, clove garlic, corn, carrot, green pepper, cauliflower, celery, celery salt, curry powder, white pepper, cayenne pepper, butter, potato flakes, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=857596 (may not work)