Potato Chowder

Directions

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