Potato Chowder

• 10 cups Diced Potatoes (peels On!)
• 2 cups Diced Carrots
• 1 cup Onion, Diced
• 2 Tablespoons Chicken Soup Base Or 6 Chicken Bouillon Cubes
• 2 Tablespoons Parsley
• 2 cans (14 Oz. Size) Creamed Corn
• Salt To Taste
• Freshly Ground Black Pepper, To Taste
• 1 dash Milk, If Needed, To Correct Consistency
• Sour Cream For Garnish
• Crumbled Bacon For Garnish
• Thinly Sliced Green Onions For Garnish

1. Scrub potatoes. Dice the carrots, onions, and potatoes and place in a large pot. Add enough water to cover the veggies. Add chicken soup base or bouillon cubes and parsley. Boil until potatoes and carrots are fork tender but not falling apart. Remove from heat. Stir in creamed corn. Add salt and pepper to taste. Add milk if needed to correct consistency.
2. Serve with thinly sliced green onions, crumbled bacon and sour cream.

potatoes, carrots, onion, chicken soup base, parsley, corn, salt, freshly ground black pepper, milk, sour cream, bacon

Taken from tastykitchen.com/recipes/soups/potato-chowder-2/ (may not work)