Parsnip chowder with squash
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Parsnip chowder with squash
  Chowder    Vegetables    Squash    Soups  
Last updated 6/12/2012 12:47:47 AM. Recipe ID 8634. Report a problem with this recipe.
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      Title: Parsnip chowder with squash
 Categories: Soups, Vegetables
      Yield: 6 Servings
      1 lb Parsnips
      1 lb Butternut squash or sweet
      4    Strips bacon
      1 md Onion, finely chopped
      2    Stalks celery, finely
      3 tb Flour
      5 c  Chicken stock
           Bouquet garni of bay leaf,
           -thyme and parsley
      1    Cinnamon stick
      1 c  Heavy cream
           Freshly ground white pepper
           Cayenne pepper
           Freshly grated nutmeg
      3 tb Chopped fresh chives
  "Chowder originated as fish stew.  But in areas where seafood was
  unavailable, resourceful Americans used vegetables. This recipe comes
  from....Rich Spencer, a chef in the Mount Washington Valley."
  Peel the parsnips and squash (or sweet potatoes) and cut each into
  1/4 inch dice.  Cut the bacon into 1/4-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 af 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
  Serves 6 to 8.
  [Steven Raichlin; The Baltimore Sun, Sept 22, 1991]
  Posted by Fred Peters.

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Recipe ID 8634 (Apr 03, 2005)

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