Creamy Parsnip and Potato Chowder

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Creamy Parsnip and Potato Chowder

This chowder tastes even better when made a day ahead and reheated just before serving.

Total Time: 35
Yield: 6 to 8 servings


  • 1-1/2 pounds parsnips, peeled, divided
  • 1 tablespoon extra-virgin olive oil
  • 3 tablespoons unsalted butter, divided
  • 1 small onion, coarsely chopped
  • 1 stalk celery, coarsely chopped
  • 1 small russet potato, peeled and coarsely chopped
  • 2 teaspoons chopped fresh thyme
  • 3/4 teaspoon ground coriander (optional)
  • Kosher salt and freshly ground black pepper, to taste
  • 1/2 cup dry white wine or dry white vermouth
  • 6 cups chicken stock
  • Pinch of sugar
  • 1 cup light cream or whole milk, as needed
  • Juice of 1/2 lemon
  • Garnish: parsnip croutons and
  • 1 tablespoon chopped fresh thyme


Set aside 1 large or 2 small parsnips for the croutons. Coarsely chop the remaining parsnips.

Heat olive oil and 1 tablespoon butter in a soup pot or large saucepan over medium-high heat. Add onion and celery, then saut


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