Potato Vegetable Chowder

1. 1

   In a large saucepan, combine the chicken broth, salt, nutmeg, and pepper.

2. 2

   Bring to a boil over high heat.

3. 3

   Add potatoes and frozen vegetables and return to a boil.

4. 4

   Reduce the heat, cover and simmer until potatoes are tender, about 10 minutes.

5. 5

   In a small bowl, thoroughly blend the evaporated milk and the flour.

6. 6

   Set aside.

7. 7

   When the potatoes are tender, add the milk-flour blend to the chowder.

8. 8

   Stir over medium heat until chowder is thickened and bubbly, about 5 minutes.

9. 9

   Cook one minute longer, stirring constantly.

10. 10

    Note: If you don't care about the heart-healthy ingredients, just substitute regular ingredients.

11. 11

    If you do this, hold off on adding the salt until the chowder is done and taste to see if it needs it.

No additional tips available.