Parsnip Chowder with Squash

Parsnip Chowder With Squash

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  • 1 lb
  • 1 lb
    butternut squash or sweet potatoes
  • 4 slice
  • 1
    medium onion, finely chopped
  • 2
    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


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

Printable Recipe Card

About Parsnip Chowder with Squash

Course/Dish: Chowders
Other Tag: Quick & Easy

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