Potato Chowder
- Reviews 2
Ready In: 1 hr 5 mins
Serves: 8-10
Ingredients
- 4 cups peeled diced potatoes
- 1⁄2 cup finely chopped onion
- 1 cup grated carrot
- 1 teaspoon salt
- 1⁄4 teaspoon pepper
- 1 tablespoon dried parsley flakes
- 4 chicken bouillon cubes
- 6 cups scalded milk
- 4 tablespoons butter
- 1⁄4 cup flour
Directions
- In large Dutch oven or kettle, combine potatoes, onion, carrot, salt, pepper, parsley and bouillon cubes.
- Add enough water to just cover vegetables.
- Cook until vegetables are tender, about 15-20 minutes; do not drain.
- Scald milk by heating until tiny bubbles form around edges of pan.
- Remove 1 1/2 cups milk from saucepan.
- Stir butter and flour into this milk with a wire whisk.
- Add remaining milk to vegetables.
- Gradually stir thickened milk into kettle until well blended.
- Simmer 15 minutes on low heat.
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