Potatoe vegetable chowder

Yield: 4 servings

Measure Ingredient
-Janet Newcomer
3 tablespoons Margarine; or butter
¼ cup Onion; chopped
3 teaspoons Chicken-flavor instant bouillon
¼ teaspoon Dried thym4e leaves
⅛ teaspoon Pepper
2 cups Milk
1 cup Water
2 cups Potatoes; diced cooked and peeled
1 cup Cubed cooked ham
1 pack Frozen mixed vegetables; thawed

Melt margarine in large saucepan over low heat. Stir in onion; cook until tender. Stir in flour, bouillon, thyme and pepper. Cook until mixture is smooth and boubly. Gradually stir in milk and water; cook over medium heat until mixture boils and thickens, stirring constantly. Add potatoes, ham and vegetables. Reduce heat; simmer 10 minutes or until vegetables are tender, stirring occasionally.

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