Return to Content

Creamy Parsnip and Potato Chowder

by in Jan 2006

Total Time: 35

Yield: 6 to 8 servings

This chowder tastes even better when made a day ahead and reheated just before serving.

Ingredients:

  • 1-1/2 pounds parsnips, peeled, divided
  • 1 tablespoon extra-virgin olive oil
  • 3 tablespoons unsalted butter, divided
  • 1 small onion, coarsely chopped
  • 1 stalk celery, coarsely chopped
  • 1 small russet potato, peeled and coarsely chopped
  • 2 teaspoons chopped fresh thyme
  • 3/4 teaspoon ground coriander (optional)
  • Kosher salt and freshly ground black pepper, to taste
  • 1/2 cup dry white wine or dry white vermouth
  • 6 cups chicken stock
  • Pinch of sugar
  • 1 cup light cream or whole milk, as needed
  • Juice of 1/2 lemon
  • Garnish: parsnip croutons and
  • 1 tablespoon chopped fresh thyme

Instructions:

Set aside 1 large or 2 small parsnips for the croutons. Coarsely chop the remaining parsnips.

Heat olive oil and 1 tablespoon butter in a soup pot or large saucepan over medium-high heat. Add onion and celery, then saut

Updated Thursday, December 22nd, 2005
Yankee Magazine Advertising

Bring New England Home
plus, get the Tablet Edition FREE!

In this issue: A Real New England Christmas

  • Vintage Decorating Tips
  • Mission to Maine's Islands
  • Norman Rockwell's Stockbridge
  • Bonus! Holiday Cookbook
Subscribe Today and Save 44%

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111

2014-nov-gift-sub400x400
80th-anniversart-calendar600x350-order