Karen'S Potato Chowder

1. 1

   In

2. 2

   a

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   large

4. 4

   kettle

5. 5

   combine

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   potatoes, onion, carrot, salt, pepper, parsley and bouillon.

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   Add enough water to just cover vegetables;

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   cook

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   until vegetables are tender.

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    Do not drain. Scald milk.

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    Remove 1 1/2 cups milk and add butter and flour

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    to hot milk.

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    Stir with wire whisk.

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    Add remaining hot milk

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    to undrained vegetables, then stir in the thickened milk mixture. Simmer 15 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.