Pilgrim's Potato Chowder
Source of Recipe
net
List of Ingredients
Pilgrim's Potato Chowder
1 pound potatoes, cubed and divided (about 3 medium)
1 1/2 cups chicken broth
1 cup thinly sliced carrots
1 11 ounce can corn, drained
1/2 cup thinly sliced celery
1/2 cup chopped onions
1/2 teas. dried thyme
1/2 teas. salt
1/2 teas. ground black pepper
2 tables. all-purpose flour
1 cup half and half, divided
1/4 cup chopped fresh parsley
2 cups grated Swiss or Jack cheese
Combine half of potatoes with broth in saucepan with tight-fitting lid. Bring to boil, reduce heat, and simmer about 10 minutes, or until tender.
Mash potatoes with a fork; stir in remaining potatoes, carrots, corn, celery, onions and next 3 ingredients. Cover, simmer until vegetables are tender.
Dissolve flour in 1/4 cup half and half; stir into chowder with remaining half and half and parsley. Cook, stirring constantly over medium heat until thickened slightly. Serve topped with grated cheese.
Recipe
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