Potato Chowder

Directions

1. 1
   In a large Dutch oven or kettle, combine potatoes, onion, carrot, salt, pepper, parsley flakes and bouillon cubes.
2. 2
   Add enough water to just cover vegetables.
3. 3
   Cook until vegetables are tender, about 15 to 20 minutes.
4. 4
   Do not drain.
5. 5
   Scald milk. Remove 1 1/2 cups milk and add butter and flour to the milk, stirring with a wire whisk.
6. 6
   Add remaining hot milk to undrained vegetables, then stir in thickened milk mixture.
7. 7
   Stir until blended.
8. 8
   Simmer for 15 minutes on low heat.
9. 9
   Serves 8 to 10.