Pilgrim's Potato Chowder

By Dolphl1970

Ingredients

• 1 pound potatoes, cubed and divided (about 3 medium)
• 1 1/2 cups chicken broth
• 1 cup sliced carrot rounds
• 1 (11-ounce) can corn, drained
• 1/2 cup sliced celery
• 1/2 cup chopped onions
• 1/2 teaspoon thyme
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 tablespoons flour
• 1 cup half-and-half, divided
• 1/4 cup chopped parsley
• 2 cups grated Swiss or Monterey Jack cheese

Preparation

Step 1

1.Combine half of potatoes with broth in saucepan with tight fitting lid. Bring to boil and simmer about 10 minutes, or until tender.
2.Mash potatoes with a fork; stir in remaining potatoes, carrots, corn, celery, onions and next 3 ingredients. Cover, simmer until vegetables are tender.
3.Dissolve flour in 1/4 cup half-and-half; stir into chowder with remaining half-and-half and parsley. Cook, stirring over medium heat to thicken slightly. Serve topped with grated cheese.