- Chef's Knife: An essential tool for chopping parsnips, yams, and vegetables efficiently.
- Cutting Board: A durable surface for safely chop ingredients.
- Large Pot with Lid (10-quart): Necessary for cooking the hearty soup and ensuring proper heat distribution.
- Immersion Blender: For blending soups directly in their pots, creating a smooth texture without transferring to a stand mixer or countertop blender.
- Wooden Spoon (Large): Versatile for stirring ingredients and thickening the chowder.
- Silicone Spatula: To scrape every last bit of flavor from the pot while stirring or serving.
- Collapsible Ladle with a Handle: Convenient for portioning out soup in small kitchen spaces.
- Glass Soup Bowl Set (6-piece): Ideal for serving and enjoying chowder without plastic or metal contamination.
- Whisk: Useful for whisking eggs, if needed in a variation of the recipe, to thicken the soup further.
- Potholder Set: To safely handle hot pots and lids while cooking or serving the chowder.
1/4 cup (1/2 stick) butter
4 cups 1/2-inch cubes peeled parsnips (about 4 large)
1 1/2 cups chopped onion (about 1 large)
3 cups (or more) low-salt chicken broth
1 cup chopped peeled Granny Smith apple (about 1 medium)
1 1/2 cups 1/2-inch cubes peeled yam (red-skinned sweet potato; about 1 large)
1/8 teaspoon freshly ground nutmeg
1/4 cup whipping cream
4 cups watercress sprigs (tops of 2 bunches)
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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