Potato Parsnip And Bacon Chowder

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 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)

Recipe

• 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.