Parsnip Chowder With Rosemary, Cheese And Onion Griddle Scones

Cooking with Paula McIntyre · Nov 15, 2025 · 7m

Recipe

Parsnip Chowder

100g diced streaky bacon or pancetta 25g butter 1 stick celery diced 2 medium onions, finely chopped 1 clove garlic minced 1 heaped tablespoon plain flour 750g parsnips, peeled and cut into 2cm dice 1 litre chicken stock 50ml double cream Handful chopped parsley

Cook the bacon in a dry saucepan until crisp. Add the butter, celery, onions and garlic and cook gently with a lid for about 15 minutes stirring occasionally. Add parsnips and cook to coat. Mix in the flour then add the stock. Bring to a simmer and stir well. Cook for about 20 minutes on a gently simmer or until…