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Parsnip Chowder

Parsnip Chowder
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Yield: Serves 6-8

Parsnips, a mainstay of old-time New England cooking, make a tasty chowder. Serve with corn bread and a green salad.

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  • 3 strips bacon, diced
  • 1 onion, peeled and chopped
  • 1/4 cup chopped parsley
  • 6 parsnips, peeled and chopped
  • 1 to 2 potatoes, peeled and chopped
  • 2 cups boiling water
  • 3 cups milk
  • 1 cup cream
  • 2 tablespoons butter
  • 2 tablespoons flour
  • Salt and pepper to taste


Fry bacon in soup kettle until crisp. Remove with slotted spoon and set aside. Saut
Updated Tuesday, September 18th, 2007

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