Recipe: Potato and Carrot Chowder (1950's)

POTATO AND CARROT CHOWDER

3 cups diced potatoes
2 cups diced carrots
1 1/2 cups sliced onions
2 cups boiling water
2 1/2 teaspoons salt
1/8 teaspoon pepper
Dash of paprika
3 cups milk
2 tablespoons butter
Chopped fresh parsley (for garnish)

Cook the vegetables in 2 cups boiling water plus 1 teaspoon salt until tender. Mash vegetables in water.

Heat milk, add to vegetables with remaining salt, pepper, and paprika. Heat thoroughly and serve topped with a sprinkling of chopped parsley.

SERVING SUGGESTION:

LUNCHEON:
Potato and carrot chowder, toasted crackers, butter, combination salad, fruit tart a la mode, milk and tea.

Makes 6 servings
From: Recipelink.com
Source: Recipe booklet: Make It Easy, Northern Dairy Co., 1950's