Potato Chowder Recipe
Yield: 10 ServingsRecipe by luhu.jp
Ingredients:
4 cup: Potatoes, peel & dice
1/2 cup: Onion, finely chopped
1 cup: Carrot, grated
1 tsp: Salt, optional
1/4 tsp: Pepper,
1 tbsp: Dried parsley, flakes
4 tsp: Chicken bouillon, low sodium
, vegetarian
6 cup: Skim milk,
1/2 cup: Flour, all-purpose
Paprika, sprinkle
Directions:
Recipe by: 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 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. From Fatfree Digest April-May 1994, Formatting
by Sue Smith (using MMCONV)
Source from luhu.jp
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. From Fatfree Digest April-May 1994, Formatting
by Sue Smith (using MMCONV)
Source from luhu.jp