Parsnip Chowder with Squash
1
By Just A Pinch KitchenCrew
Rating:
☆☆☆☆☆ 0 votes
Serves:
6
Ingredients
- 1 lb
- parsnips
- 1 lb
- butternut squash or sweet potatoes
- 4 slice
- bacon
- 1
- medium onion, finely chopped
- 2
- stalks celery, finely chopped
- 3 Tbsp
- flour
- 5 c
- chicken stock
- bouquet garni of bay leaf, thyme, parsley, 1 cinnamon stick
- 1 c
- heavy cream
- salt
- white pepper, freshly ground
- cayenne pepper
- freshly grated nutmeg
- 3 Tbsp
- chives, fresh/chopped
How to Make Parsnip Chowder with Squash
- 1Peel the parsnips and squash (or sweet potatoes) and cut each into 1/4 inch dice.
- 2Cut the bacon into 1/4-inch strips and render it in a large saucepan.
- 3When the bacon pieces are lightly browned, transfer with a slotted spoon to paper towels to dry.
- 4Discard all but 3 tablespoons af the rendered fat.
- 5Add the onion and celery to the pan and cook over medium heat for 3 to 4 minutes, until soft but not browned.
- 6Stir in the flour and cook for 1 minute to make a roux.
- 7Whisk in the chicken stock and bring to a boil: the mixture will thicken slightly.
- 8Add the bouquet garni, cinnamon stick, parsnips and squash.
- 9Simmer the chowder for 6 to 8 minutes, or until the vegetables are tender but not soft.
- 10Stir in the cream, salt, pepper, cayenne and nutmeg.
- 11Just before serving, remove the bouquet garni and cinnamon stick.
- 12Ladle the chowder into bowls and sprinkle each with chopped chives and nutmeg.
About Parsnip Chowder with Squash
Course/Dish: Chowders
Other Tag: Quick & Easy
