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Parsnip Chowder

From Lynne Wilson


4 slices bacon
1 cup onion, coarsely chopped
3 cups parsnips, peeled, ¼-to ⅓-inch cubes
1 cup potatoes, peeled, ¼- to ⅓-inch cubes
1 cup carrots, peeled, ¼- to ⅓-inch cubes
2 cups water
1½ tsp. salt
¼ tsp. freshly ground pepper
1 Tbsp. butter or margarine
1½ cups milk
1 cup light cream


Cook the bacon until very crisp. Set it aside, reserving 2 Tbsp. of the bacon fat.

Put the fat in a 4 to 6-quart pan, add the onion, and saute over medium-low heat until soft but not brown. Add the parsnips, potatoes, carrots, water, salt, and pepper, Cover and bring to a boil.

Lower the heat and simmer for about 10 minutes or until the vegetables are tender. Stir in the butter, milk, and cream. Break the reserved bacon into small pieces and add them. Correct the seasoning and heat gently but don’t boil.