Potato-Vegetable Cream Chowder: Dice and boil in small quantity of water a variety of white vegetables and carrots. 4-5 peeled potatoes, 1 cauliflower, 3 turnips, 1-2 onions, and 1-2 carrots would work well. Dice one potato and cook until just tender. When the mix of veggies are tender, blend until smooth with about 1 cup of half and half cream. Return to kettle and add the separate diced potatoes. Add salt to taste.