Parsnip Chowder With Squash Recipe

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Parsnip Chowder with Squash

Kitchen Crew


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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


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 this Recipe

Course/Dish: Chowders
Other Tag: Quick & Easy