Spring-Dug Parsnip Chowder | Scallions | Boston Organics

Ingredients

• 2 Tbsp butter
• 1 large onion (10 ounces) cut into 3/4-inch dice
• 1 lb parsnips, peeled and sliced into rounds
• 1 lb potatoes, peeled and cut into 3/4-inch dice
• 3 ounces salt pork (or bacon), rind removed and cut into 1/3-inch dice*
• 3 cups chicken stock
• 1 1/2 cups heavy cream
• Sea salt and freshly ground black pepper
• Chives, chopped (or parsley, celery leaves)
• *This recipe can easily be adapted for vegetarians by leaving out the pork.