parsnip chowder with squash

How To Make parsnip chowder with squash

• Step 1
  Peel the parsnips and squash (or sweet potatoes) and cut each into 1/4 inch dice.
• Step 2
  Cut the bacon into 1/4-inch strips and render it in a large saucepan.
• Step 3
  When the bacon pieces are lightly browned, transfer with a slotted spoon to paper towels to dry.
• Step 4
  Discard all but 3 tablespoons af the rendered fat.
• Step 5
  Add the onion and celery to the pan and cook over medium heat for 3 to 4 minutes, until soft but not browned.
• Step 6
  Stir in the flour and cook for 1 minute to make a roux.
• Step 7
  Whisk in the chicken stock and bring to a boil: the mixture will thicken slightly.
• Step 8
  Add the bouquet garni, cinnamon stick, parsnips and squash.
• Step 9
  Simmer the chowder for 6 to 8 minutes, or until the vegetables are tender but not soft.
• Step 10
  Stir in the cream, salt, pepper, cayenne and nutmeg.
• Step 11
  Just before serving, remove the bouquet garni and cinnamon stick.
• Step 12
  Ladle the chowder into bowls and sprinkle each with chopped chives and nutmeg.
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