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Potato Chowder

4 c Potatoes; peel & dice
1/2 c Onion; finely chopped
1 c Carrot; grated
1 ts Salt; optional
1/4 ts Pepper
1 tb Dried parsley; flakes
4 ts Chicken bouillon; low sodium vegetarian
6 c Skim milk
1/2 c Flour, all-purpose
Paprika; sprinkle

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 1 1/2 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.


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