Alison Lewis

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Parsnip-Potato Chowder

January 25, 2011

It’s the perfect time of year for soups, and why not try something a little different such as this Parsnip-Potato Chowder? When I taught a cooking class recently, very few people in the class had ever cooked or tried parsnips. ¬†Parsnips are root vegetables, and they are related to the carrot family. Parsnips resemble carrots but are paler in color and have a slightly sweeter taste. Parsnips provide an excellent source of vitamin C, folic acid, B vitamins and fiber.¬†Combine parsnips and potatoes with a touch of fresh dill, milk and vegetable broth to create a comforting and flavorful chowder. This soup tastes so rich without using any cream, and my kids even enjoyed it. For added flavor, sprinkle with crumbled bacon and fresh chopped dill.

Parsnip-Potato Chowder

Prep: 20 minutes
Cook: 45 minutes
Yield: 4 servings
2 cups peeled, diced parsnip (about 4 parsnips)
2 cups peeled, diced Yukon gold potatoes (about 2 lb.)
1 cup diced onion
1 teaspoon kosher or sea salt
1 teaspoon freshly ground black pepper
3 tablespoons olive or canola oil
1 Vegetable cooking spray
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup skim or 2% milk
11/2 cups vegetable broth
2 tablespoons chopped fresh dill
1 Garnish: Crumbled bacon, chopped green onions
1. Preheat oven to 500F.

2. Place parsnips, potatoes and onion on a large baking sheet coated with cooking spray. Sprinkle with salt and pepper; drizzle with oil. Bake at 500F for 30 minutes or until parsnips and potatoes are tender, stirring often.

3. Combine butter and flour over medium-low heat in a large Dutch oven, stirring constantly 5 minutes. Add milk and cook on low heat, stirring constantly until slightly thickened, about 10 minutes. Add potatoes and broth; cook for 10 minutes more, stirring occasionally. Add dill and cook 1 minute more. Top with fresh crumbled bacon and green onions right before serving.


11 Responses to “Parsnip-Potato Chowder”
Mandy says:
January, 25 2011at 09:42 pm
So beautiful and sounds amazing. Thanks for your great recipes!
January, 25 2011at 09:49 am
Love this recipe! I am definitely going to try it soon. My favorite part is that it works completely vegan too. I was considering substituting milk for coconut milk and the butter for sunflower butter or something along those lines. Would that work?
Angie says:
January, 25 2011at 09:51 am
I love this recipe too asn I am always looking for vegetarian soups without cream. Thanks Alison! Love your site!
Patty says:
January, 25 2011at 09:53 am
Lovely. Heart warming comfort food. I can't wait to try parsnips. I never knew how to cook them so I appreciate your recipe
January, 25 2011at 10:07 am
Amy, I would think that would work, but I am not sure until it's tested. Let me know how it turns out! Thanks for the comment!
Ann says:
January, 25 2011at 10:10 am
I love this recipe. So different! What a creative way to use parsnips.. Quite impressive
Jennifer says:
January, 25 2011at 10:25 am
This recipe sounds delicious. I can't wait to try it. Glad to know the kids liked it, too!
January, 25 2011at 10:41 am
[...] This post was mentioned on Twitter by Susan Rice and Tom Morris, Everwell. Everwell said: RT @alisonlewis: from blog: Parsnip-Potato Chowder: --> Gotta make this. [...]
Lisa says:
January, 25 2011at 04:13 pm
Fabulous. Love that soup mug. I am making this tonight
Karen says:
January, 26 2011at 03:03 pm
I saw you cooking on TV last week, and you were great. I am really excited to get all of your recipes.
January, 25 2011at 09:26 pm
Just the hearty soup I want right now... and I love that there isn't any heavy cream here. You really don't need it with the potato and parsnips there as thickeners.

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