Potato chowder

Yield: 10 servings

Measure Ingredient
4 cups Potatoes; peel & dice
½ cup Onion; finely chopped
1 cup Carrot; grated
1 teaspoon Salt; optional
¼ teaspoon Pepper
1 tablespoon Dried parsley; flakes
4 teaspoons Chicken-flavor vegetarian bouillon
6 cups Soy milk
½ cup Flour, all-purpose
\N \N Paprika; sprinkle

Recipe adapted from: The Mormon Diet Cookbook Preparation Time: 1:00 In lg Dutch oven or kettle, combine potatoes, onion, carrot, salt, pepper, parsley flakes and bouillon.

Add enough water to just cover veggies; cook until veggies are tender, about 15 - 20 min.

Do not drain.

Measure 1½ C milk and add flour to milk, stirring with wire whisk.

Stir until blended.

Simmer for 15 min on low heat and thicken.

Garnish with paprika.

From DEEANNE's recipe files

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