Parsnip Chowder with Squash

Parsnip Chowder With Squash Recipe

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1 lb
1 lb
butternut squash or sweet potatoes
4 slice
medium onion, finely chopped
stalks celery, finely chopped
3 Tbsp
5 c
chicken stock
bouquet garni of bay leaf, thyme, parsley, 1 cinnamon stick
1 c
heavy cream
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.

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About Parsnip Chowder with Squash

Course/Dish: Chowders
Other Tag: Quick & Easy

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