Potato-Parsnip Chowder Recipe

Name: Potato-Parsnip Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups Peeled And Diced Parnsips; 2 cups Peeled, Diced Yukon Gold Potatoes; 1 cup Diced Onion; 1 teaspoon Sea Salt; 1 teaspoon Freshly Ground Black Pepper; 3 Tablespoons Olive Oil; 2 Tablespoons Butter; 2 Tablespoons All-purpose Flour; 1 cup Skim Milk; 1-1/2 cup Vegetable Broth; 2 Tablespoons Chopped Fresh Dill; Optional Garnish: Cooked And Crumbled Bacon, Chopped Chives, Etc

Servings: persons

2 cups Peeled And Diced Parnsips
2 cups Peeled, Diced Yukon Gold Potatoes
1 cup Diced Onion
1 teaspoon Sea Salt
1 teaspoon Freshly Ground Black Pepper
3 Tablespoons Olive Oil
2 Tablespoons Butter
2 Tablespoons All-purpose Flour
1 cup Skim Milk
1-1/2 cup Vegetable Broth
2 Tablespoons Chopped Fresh Dill
Optional Garnish: Cooked And Crumbled Bacon, Chopped Chives, Etc

1
1. Preheat oven to 500F.
2
2. Place parsnips, potatoes and onion on a large baking sheet coated with cooking spray. Sprinkle with salt and pepper; drizzle with oil. Bake at 500F for 30 minutes or until parsnips and potatoes are tender, stirring often.
3
3. Combine butter and flour over medium-low heat in a large Dutch oven, stirring constantly 5 minutes. Add milk and cook on low heat, stirring constantly until slightly thickened, about 10 minutes. Add roasted vegetables and the broth; cook for 10 minutes more, stirring occasionally. Add dill and cook 1 minute more. Top with fresh crumbled bacon and green onions right before serving.

317

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.

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

You need 12 ingredients. The key ingredients include: 2 cups Peeled And Diced Parnsips, 2 cups Peeled, Diced Yukon Gold Potatoes, 1 cup Diced Onion, 1 teaspoon Sea Salt, and more.

Yes, Potato-Parsnip 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 Chowder

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