Parsnip Chowder with Squash

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.