Parsnip Chowder

Instructions

1. 1

   In a large pot, melt the butter over medium heat.

2. 2

   Add the chopped onions and cook until softened, about 5 minutes.

   Tip: Don't burn the onions.

3. 3

   Add the minced garlic and cook for an additional minute.

   Tip: Don't let the garlic burn.

4. 4

   Add the chopped parsnips and potatoes, salt, and pepper. Cook for 10 minutes.

   Tip: Stir occasionally.

5. 5

   Pour in the chicken broth and bring the mixture to a boil.

   Tip: Reduce the heat to low.

6. 6

   Simmer the chowder for 20 minutes, or until the vegetables are tender.

   Tip: Use an immersion blender to puree the soup, or leave it chunky.

7. 7

   Stir in the milk and nutmeg. Cook for an additional 5 minutes.

   Tip: Adjust the seasoning to taste.

8. 8

   Use an immersion blender to puree the soup until smooth, or leave it chunky.

9. 9

   Add the cream and stir to combine.

   Tip: Serve hot and enjoy!