Parsnips, a mainstay of old-time New England cooking, make a tasty chowder. Serve with corn bread and a green salad.
Yield:
Serves 6-8Ingredients
3 strips bacon, diced
1 onion, peeled and chopped
1/4 cup chopped parsley
6 parsnips, peeled and chopped
1 to 2 potatoes, peeled and chopped
2 cups boiling water
3 cups milk
1 cup cream
2 tablespoons butter
2 tablespoons flour
Salt and pepper to taste
Instructions
Fry bacon in soup kettle until crisp. Remove with slotted spoon and set aside. Saut
