Parsnip Chowder with Squash
1
By Just A Pinch KitchenCrew
Rating:
☆☆☆☆☆ 0 votes0
Serves:
6
Ingredients
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1 lbparsnips
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1 lbbutternut squash or sweet potatoes
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4 slicebacon
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1medium onion, finely chopped
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2stalks celery, finely chopped
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3 Tbspflour
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5 cchicken stock
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·bouquet garni of bay leaf, thyme, parsley, 1 cinnamon stick
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1 cheavy cream
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·salt
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·white pepper, freshly ground
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·cayenne pepper
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·freshly grated nutmeg
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3 Tbspchives, fresh/chopped
How to Make Parsnip Chowder with Squash
- Peel the parsnips and squash (or sweet potatoes) and cut each into 1/4 inch dice.
- Cut the bacon into 1/4-inch strips and render it in a large saucepan.
- When the bacon pieces are lightly browned, transfer with a slotted spoon to paper towels to dry.
- Discard all but 3 tablespoons af the rendered fat.
- Add the onion and celery to the pan and cook over medium heat for 3 to 4 minutes, until soft but not browned.
- Stir in the flour and cook for 1 minute to make a roux.
- Whisk in the chicken stock and bring to a boil: the mixture will thicken slightly.
- Add the bouquet garni, cinnamon stick, parsnips and squash.
- Simmer the chowder for 6 to 8 minutes, or until the vegetables are tender but not soft.
- Stir in the cream, salt, pepper, cayenne and nutmeg.
- Just before serving, remove the bouquet garni and cinnamon stick.
- Ladle the chowder into bowls and sprinkle each with chopped chives and nutmeg.
About Parsnip Chowder with Squash
Course/Dish: Chowders
Other Tag: Quick & Easy
