Potato Chowder

Directions

1. 1
   In large Dutch oven or kettle, combine potatoes, onion, carrot, salt, pepper, parsley and bouillon cubes.
2. 2
   Add enough water to just cover vegetables.
3. 3
   Cook until vegetables are tender, about 15-20 minutes; do not drain.
4. 4
   Scald milk by heating until tiny bubbles form around edges of pan.
5. 5
   Remove 1 1/2 cups milk from saucepan.
6. 6
   Stir butter and flour into this milk with a wire whisk.
7. 7
   Add remaining milk to vegetables.
8. 8
   Gradually stir thickened milk into kettle until well blended.
9. 9
   Simmer 15 minutes on low heat.