Potato Chowder

• 4 c. peeled, diced potatoes
• 1/2 c. finely chopped onion
• 1 c. grated carrot
• 1 tsp. salt
• 1/4 tsp. pepper
• 1 Tbsp. dried parsley
• 4 chicken bouillon cubes
• 6 c. scalded milk
• 4 Tbsp. butter
• 1/2 c. all-purpose flour

1. In a large Dutch oven, combine potatoes, onion, carrot, salt, pepper, parsley flakes and bouillon cubes.
2. Add enough water to cover vegetables.
3. Cook until vegetables are tender, about 15 to 20 minutes.
4. Do not drain.
5. Scald milk by heating to 180u0b0 or until tiny bubbles form around the edges of pan.
6. Remove 1 1/2 cups of milk and add butter and flour to hot milk, stirring with wire whisk.
7. Add remaining 4 1/2 cups hot milk to undrained vegetables. Then stir thickened hot milk mixture.
8. Stir until blended.
9. Simmer 15 minutes on low.
10. Makes 8 to 10 servings.

potatoes, onion, carrot, salt, pepper, parsley, chicken bouillon cubes, milk, butter, allpurpose

Taken from www.cookbooks.com/Recipe-Details.aspx?id=510249 (may not work)