Potatoe vegetable chowder
4 servings
Ingredients
| Quantity | 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 |
Directions
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.