Potato Chowder

• 4 Tbsp. butter
• 1/2 c. onions, sliced thin
• 2 Tbsp. flour
• 3 1/4 c. hot milk
• 1 lb. potatoes, peeled and sliced thin
• 1/2 lb. celery, chopped fine or shredded
• 1/2 c. shredded carrots
• chicken stock or water (enough to cover potatoes, carrots and celery)
• 2 tsp. salt
• 1/8 tsp. black pepper
• 2 to 3 Tbsp. green onion (tops)
• 2 to 3 Tbsp. parsley, chopped

1. Heat milk just hot.
2. In a pan, melt butter and saute onions; do not brown.
3. Add flour to butter and onions; blend well.
4. Add milk to flour and onions; let come to a boil while stirring.
5. In saucepan, put potatoes, celery and carrots and cover with chicken stock or water (just barely cover vegetables).
6. Bring to a boil and simmer until tender.
7. Add vegetables to the cream sauce. Season with salt and pepper.
8. Ladle into bowls and garnish with the green onion tops and parsley.
9. Serves 6 to 8.

butter, onions, flour, hot milk, potatoes, celery, carrots, chicken, salt, black pepper, green onion, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=498726 (may not work)