Vermont Parsnip Chowder (1977)
1/3 cup diced salt pork
2 onions, thinly sliced
2 1/2 cups peeled, cubed parsnips
1 cup peeled, cubed potatoes
2 cups chicken broth
4 cups milk, scalded
3 tablespoons butter
salt and freshly ground black pepper to taste
1/3 cup rolled cracker crumbs
1. Sauté the salt pork in a large, heavy saucepan until the fat is rendered and the pork pieces are crisp. Remove the pieces and reserve.
2. Add the onions and sauté until golden.
3. Add the potatoes and parsnips and cook, stirring, three minutes. Add the broth, bring to a boil, cover, and cook over low heat until the vegetables are tender, about twenty-five minutes.
4. Add the milk, butter, and salt and pepper and bring to a boil. Stir in the cracker crumbs and reserved pork pieces.
Yield: Eight servings.
Okay, so, I did not make many changes, but I did make a few substantial ones, which I think turned out quite nicely. Here are my changes:
1/4 cup olive oil (or half a stick of butter)
1 tablespoon smoked paprika
2 onions, sliced
4 cups parsnips, peeled and cubed (about 3 large parsnips)
2 cups red potatoes, cubed (about 3 smallish ones, and I like the peel for texture)
3 cups water
1 cup heavy cream
3 cups whole milk
In a large pot over medium heat, bloom the paprika in the olive oil, then add the onions and sauté until tender. Add the parsnips and potatoes and stir to coat. Let cook until slightly browned in spots. Add the water and bring to a boil, then reduce heat and simmer, covered, until the vegetables are fork-tender. Add the heavy cream, milk, garlic salt, and pepper, and simmer, cover off, until the chowder thickens. Taste and add more salt if necessary. The parsnips and onions make it quite sweet.
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