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| PARSNIP CHOWDER |
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- 2 tablespoons diced bacon or
salt pork
- 1 small onion, chopped
- 2 cups parsnips, diced
- 1 cup potatoes, diced
- 2 cups boiling water
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- Salt--Pepper
- 1 quart milk, scalded
- ½ cup butter
- ½ cup fine corn flake
crumbs
- 1 tablespoon minced parsley
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Fry the bacon or salt the pork. Add onion and sauté until
tender but not brown. Add parsnips, potatoes, boiling water,
and seasonings and simmer until vegetables are tender. Add remaining
ingredients and continue cooking until chowder is very hot. Serves
6. |
Purchase soup
cookbooks
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