Parsnip Chowder with Squash
Creamy parsnip chowder with butternut squash, bacon, and a cinnamon stick simmered in chicken broth. A velvety fall soup finished with heavy cream, nutmeg, and chives.
YIELD
6 servingsPREP
15 minCOOK
15 minREADY
30 minParsnips and butternut squash share a natural sweetness that deepens when you simmer them in bacon-enriched broth with a whole cinnamon stick. This chowder leans into those warm, earthy flavors without tipping into dessert territory. The cayenne and white pepper keep things grounded.
Rendering the bacon first builds the foundation. Cook the onion and celery in that rendered fat, stir in flour to create a quick roux, then whisk in chicken broth. The roux gives the chowder body before the cream even goes in, so you get thickness from structure, not just dairy.
Cut the vegetables into small, even dice so they cook through in under 10 minutes and hold their shape. You want tender pieces with a little bite, not mush.
The cream, nutmeg, and chives go in at the end. That final hit of freshly grated nutmeg ties everything together.
Pro Tips
- Dice the parsnips and squash the same size so they finish cooking at the same time. Uneven cuts mean some pieces are soft while others are still crunchy.
- Don’t skip the bouquet garni. The thyme and parsley add an herbal backbone that balances all the sweetness from the root vegetables.
- Remove the cinnamon stick before serving. It’s there for subtle warmth during simmering, not to overpower individual bowls.
- Sweet potatoes work as a swap for butternut squash if that’s what you have on hand.
Variations
- Smoky version: Use smoked bacon and add a pinch of smoked paprika for deeper, campfire-like flavor.
- Lighter take: Replace heavy cream with half-and-half or whole milk for a less rich but still creamy chowder.
Ingredients
Directions
Peel the parsnips and squash (or sweet potatoes) and cut each into ¼ inch dice.
Cut the bacon into ¼ inch strips and render it in a large saucepan.
When the bacon pieces are lightly browned, transfer with a slotted spoon to paper towels to dry.
Discard all but 3 tablespoons of the rendered fat.
Add the onion and celery to the pan and cook over medium heat for 3 to 4 minutes, until soft but not browned.
Stir in the flour and cook for 1 minute to make a roux.
Whisk in the chicken stock and bring to a boil: the mixture will thicken slightly.
Add the bouquet garni, cinnamon stick, parsnips and squash.
Simmer the chowder for 6 to 8 minutes, or until the vegetables are tender but not soft.
Stir in the cream, salt, pepper, cayenne and nutmeg.
Just before serving, remove the bouquet garni and cinnamon stick.
Ladle the chowder into bowls and sprinkle each with chopped chives and nutmeg.
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