Creamy Vegetable Chowder

3 Tbl. butter                                                

1 onion, finely diced

3 potatoes, peeled and diced                        3/4 c. chopped celery

2 c. sliced carrots                                          2 tsp. salt

1/8 tsp. ground pepper                                  3 c. chicken broth

3 c. milk                                                             

1/2 tsp. dried parsley

1/4 c. cold water                                                

1/4 c. cornstarch

Melt butter in large  saucepan over med. heat.  Add onion and cook until tender.  Add carrots and celery and cook for 10 min.  Add water or broth, potatoes, salt and pepper.  Bring to a boil and allow to simmer for 15-20 min.  Add milk and parsley.  In a separate bowl, stir cornstarch into cold water.  When completely dissolved add to hot soup, stir.