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Parsnip Chowder with Squash

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YIELD

6 servings

PREP

15 min

COOK

15 min

READY

30 min

Ingredients

1 453.6
POUND G PARSNIPS
1 453.6
POUND G BUTTERNUT SQUASH
or sweet potatoes
4 4
STRIPS STRIPS BACON
1 1
MEDIUM MEDIUM ONIONS
finely chopped
2 2
EACH EACH CELERY STALKS
finely chopped
3 45
TABLESPOONS ML ALL-PURPOSE FLOUR
5 1.2
CUPS L CHICKEN BROTH
1 1
EACH EACH BAY LEAVES
bouquet with thyme and parsley *
1 1
EACH EACH CINNAMON STICKS *
1 237
1 1
X X SALT
to taste *
1 1
X X WHITE PEPPER
to taste *
1 1
1 1
X X NUTMEG
freshly grated *
3 45
TABLESPOONS ML CHIVES
chopped

Directions

Peel the parsnips and squash (or sweet potatoes) and cut each into ¼ inch dice.

Cut the bacon into ¼ 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 of 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 650g (22.9 oz)
Amount per Serving
Calories 518 51% from fat
 % Daily Value *
Total Fat 30g 45%
Saturated Fat 16g 79%
Trans Fat 0g
Cholesterol 99mg 33%
Sodium 670mg 28%
Total Carbohydrate 17g 17%
Dietary Fiber 5g 20%
Sugars g
Protein 31g
Vitamin A 275% Vitamin C 61%
Calcium 15% Iron 14%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 
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