Recipe - Parslied Chicken Chowder

2 tablespoon Butter OR Regular Margarine
One fourth cup Onion; Chopped
1 One half cup Chicken; Cooked,Cubed 1Inch
1 One half cup Potatoes;Pared,Cubed 1/2In
1 One half cup Carrots; Cubed, 1/4inch
2 Chicken Bouillon Cubes
1 teaspoon Salt
One fourth teaspoon White Pepper
2 cup ;Water
2 tablespoon Unbleached AllPurpose Flour
2 One half cup Milk
Chopped Fresh Parsley

Melt the butter over low heat in a 3quart saucepan and cook the onion in
the butter until tender but not browned. Add the cubed chicken, potatoes,
carrots, bouillon cubes, salt, pepper and water. Cover and cook, over high
heat, until the mixture comes to a boil. Reduce the heat to low and simmer
for 20 minutes or until the vegetables are tender. Meanwhile, combine the
flour and One half cup of the milk in a jar. Cover and shake until blended and
smooth. Stir the flour mixture and remaining 2 cups of milk into the
vegetablechicken mixture. Cook over medium heat, stirring constantly,
until the mixture boils and thickens. Remove from the heat and pour into a
thermos jar or serve with the parsley sprinkled over.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini