Instructions: In a large saucepan, combine all ingredients except butter, flour, and half-and-half. Simmer until potatoes are throughly cooked.

In the meantime, combine melted butter and flour in a baking dish and bake at 325 degrees for 30 minutes, (to eliminate raw flour flavor and to stablize chowder). Stir the butter-flour mixture, into the chowder and cook, stirring frequently until thick. The mixture should be nearly the consistency of cookie dough.

Remove chowder from heat. Stir in half-and-half and blend well. Heat to serving temperature, stirring occasionally.

Serve!

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