Potato chowder

Heat a large pot over medium heat and add the diced potatoes, finely chopped onion, grated carrot, chicken bouillon, salt, and pepper. Pour in 4 cups of water or vegetable broth to cover the vegetables.

Bring the mixture to a boil, then reduce heat to medium-low and simmer until the potatoes are tender, about 15-20 minutes.

In a small bowl, whisk together the flour and 1 cup of skim milk until smooth and lump-free.

Slowly pour the flour-milk mixture into the simmering pot while stirring constantly to prevent lumps from forming.

Stir in the remaining 5 cups of skim milk and the dried parsley flakes, blending until fully incorporated.

Simmer the chowder over medium heat for 8-10 minutes, stirring occasionally, until it reaches the desired consistency and thickens.

Taste and adjust seasonings with additional salt and pepper as needed. Sprinkle paprika on top of each bowl before serving for color and mild spice.