Parsnip & Peameal Chowder
A chowder is any kind of chunky soup, not necessarily fish-based. Parsnips are an under rated vegetable with a rich sweet taste but you could substitute carrots or turnips, if desired. Serving soup is an easy way to feed a large group. If you do not have a large soup pot then do it in two separate batches.
Ingredients
- 2 tbsp (25 mL) vegetable oil
- 8 oz (250 g) peameal bacon, diced
- 4 cups (1 L) diced onion
- 2 cups (500 mL) diced unpeeled
- red potato
- 8 cups (2 L) diced parsnips
- 12 cups (3 L) chicken stock
- 1 tbsp (15 mL) chopped fresh thyme
- 1/2 tsp (2 mL) cayenne
- 2 cups (500 mL) whipping cream
- 1 cup (250 mL) chopped parsley
- 1 tbsp (15 mL) paprika
Preparation
Step 1
1. Heat oil in a soup pot over medium heat. Add bacon and fry for 2 minutes or until any fat has rendered. Add onions and sauté until softened, about 3 minutes. Add potatoes and parsnips and continue to cook for 1 minute stirring well to combine.
2. Pour in stock and season with thyme and cayenne. Bring to a boil, lower heat and simmer, covered, for 20 minutes or until vegetables are tender. Add cream and parsley and simmer gently for 5 minutes. Serve garnished with a sprinkle of paprika.
Serves 20