parsnip chowder with squash

How To Make parsnip chowder with squash

• 1

  Peel the parsnips and squash (or sweet potatoes) and cut each into 1/4 inch dice.
• 2

  Cut the bacon into 1/4-inch strips and render it in a large saucepan.
• 3

  When the bacon pieces are lightly browned, transfer with a slotted spoon to paper towels to dry.
• 4

  Discard all but 3 tablespoons af the rendered fat.
• 5

  Add the onion and celery to the pan and cook over medium heat for 3 to 4 minutes, until soft but not browned.
• 6

  Stir in the flour and cook for 1 minute to make a roux.
• 7

  Whisk in the chicken stock and bring to a boil: the mixture will thicken slightly.
• 8

  Add the bouquet garni, cinnamon stick, parsnips and squash.
• 9

  Simmer the chowder for 6 to 8 minutes, or until the vegetables are tender but not soft.
• 10

  Stir in the cream, salt, pepper, cayenne and nutmeg.
• 11

  Just before serving, remove the bouquet garni and cinnamon stick.
• 12

  Ladle the chowder into bowls and sprinkle each with chopped chives and nutmeg.
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