Potato-Parsnip Chowder

Potato-Parsnip Chowder is a classic comfort food dish that originated in North America and is popular during the autumn season.

This is vegetarian and gluten free recipe. Dish can be prepared in 45 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 13.

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Medium

Potato-Parsnip Chowder

Cooking Method: Boiling, Simmering Cuisine: American, European Courses: Lunch, Soup, Stew Recipe Keys: Gluten Free Vegetarian

Difficulty: Intermediate Prep Time 15 min Cook Time 30 min Total Time 45 mins

Servings: 4 Calories: 1000

Best Season: Fall

Ingredients

Servings

• 500 gram Potatoes
• 250 gram Parsnips
• 150 gram Onion
• 2 clove Garlic
• 4 cup Vegetable broth
• 1 cup Milk
• 2 tablespoon Butter
• 2 tablespoon Flour
• 1 teaspoon Thyme
• 1 piece Bay leaf
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoon Chives

Instructions

1. Peel and chop the potatoes, parsnips, onion, and garlic.
2. In a large pot, melt the butter over medium heat. Add the onion and garlic, and sauté until softened.
3. Add the flour and stir well to coat the vegetables.
4. Gradually add the vegetable broth, stirring constantly to prevent lumps.
5. Add the potatoes, parsnips, thyme, bay leaf, salt, and black pepper. Bring to a boil, then reduce heat and simmer for 20 minutes, or until the potatoes and parsnips are tender.
6. Remove the bay leaf and use an immersion blender to puree the soup until smooth.
7. Stir in the milk and heat through.
8. Serve hot, garnished with chopped chives.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 250kcal

% Daily Value *

Total Fat 10g16%

Total Carbohydrate 35g12%

Sugars 5g

Protein 6g12%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.