Pointe Meadow Cooking Mamas

Potato Chowder - Kristin Briggs

7 c potatoes, peeled & diced
1 c finely chopped onions
1 c grated carrot
1 tsp. salt
¼ tsp. pepper
1 T dried parsley flakes
8 chicken bullion cubes
6 c scalded milk
3/4 cube butter
3/4 c flour

In large Dutch oven or kettle, combine potatoes, onion, carrot, salt, pepper, parsley flakes and bullion cubes. Add enough water to just cover vegetables. Cook until vegetables are tender, about 15-20 min. Do not drain. Scald milk by heating until tiny bubbles form around the edge of the pan. (Milk may stick slightly to bottom of pan. do not scrape bottom of pan when stirring.) Remove 1½ c hot milk and add it to butter and flour in a separate bowl. Stir flour mixture with a wire whisk until free of lumps. Add the other 4½ cups hot milk to undrained vegetables, then stir in thickened milk mixture. Stir until blended and thick. Simmer 15 min. on low heat. This was given to me from a friend from my married student ward in Logan. It's really good. Also, if you don't want to worry about the bottom of the pan or burning your milk when scalding, cook it in the microwave in a large microwave safe bowl. I think it's 5-10 min. I hope you like it. Denice Bench