Potato Parsnip and Bacon Chowder Recipe

Name: Potato Parsnip and Bacon Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 slices bacon; 2 tablespoons oil; 1 onion, chopped; 1 tablespoon chopped fresh garlic; 1 lb parsnip, peeled and cut into about 1/2-inch cubed; 4 medium carrots, chopped; 2 teaspoons dried thyme; 2 lbs potatoes, peeled and cut into about 1/2-inch cubes; 2 tablespoons flour; 2 cups full-fat milk; 1 cup half-and-half cream (or use 3 cups milk); 3 cups chicken broth; grated parmesan cheese (optional)

Servings: persons

3 slices bacon
2 tablespoons oil
1 onion, chopped
1 tablespoon chopped fresh garlic
1 lb parsnip, peeled and cut into about 1/2-inch cubed
4 medium carrots, chopped
2 teaspoons dried thyme
2 lbs potatoes, peeled and cut into about 1/2-inch cubes
2 tablespoons flour
2 cups full-fat milk
1 cup half-and-half cream (or use 3 cups milk)
3 cups chicken broth
grated parmesan cheese (optional)

1
In a large pot, cook the bacon over medium heat until crisp; transfer to a paper towel, when cool enough to handle, chop into small pieces; set aside.
2
Add in the oil to the bacon drippings in the pot, and heat over medium heat.
3
Add in onions and garlic; saute until tender but not brown (about 4 minutes).
4
Add in parsnips, carrots and thyme; saute for 5 minutes.
5
Add in potatoes and then the flour; stir 1 minutes to coat.
6
Gradually add in milk, half and half and chicken broth; bring to a boil, reduce heat, simmer uncovered until veggies are tender and soup thickens slightly, stirring occasionally (about 20-25 minutes).
7
Season with salt and pepper, and add in the bacon; simmer for another minute.
8
Ladle into serving bowls and sprinkle with grated Parmesan cheese if desired.

1018

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 slices bacon, 2 tablespoons oil, 1 onion, chopped, 1 tablespoon chopped fresh garlic, and more.

Yes, Potato Parsnip and Bacon Chowder falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Potato Parsnip and Bacon Chowder

How did you like this recipe?

Frequently Asked Questions