Parsnip Chowder With Squash

* Exported from MasterCook *

PARSNIP CHOWDER WITH SQUASH

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb Parsnips
1 lb Butternut squash or sweet
-potatoes
4 Strips bacon
1 md Onion, finely chopped
2 Stalks celery, finely
-chopped
3 tb Flour
5 c Chicken stock
Bouquet garni of bay leaf,
-thyme and parsley
1 Cinnamon stick
1 c Heavy cream
Salt
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 nutmeg.

Serves 6 to 8.

[Steven Raichlin; The Baltimore Sun, Sept 22, 1991]

Posted by Fred Peters.



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