Fall Chowder Recipe

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Fall Vegetable Chowder Recipe Yield: 6-8 Servings


Units Scale
  • 2 Sweet Onions
  • 34 Cloves Garlic Minced
  • 4 Large Parsnips
  • 3 Whole Red Potatoes Chopped
  • 4 cups Water
  • 2 cups Fresh Spinach Chopped
  • 2 cups Milk
  • 1/4 Teaspoon Pepper
  • 1/4 Teaspoon Cayenne Pepper (more if you like hot dishes)
  • 1/4 cup Fresh Dill
  • 23 Tablespoons Salted Butter
  • Cheddar Cheese (optional)


  1. Chop up parsnips and onions in a little food chopper. Do not mix; keep in separate bowls.
  2. Melt butter in stockpot, then place onions and garlic in butter. Saute for 8 minutes.
  3. Place parsnips and potatoes into the mixture. Stir and cook in butter mixture for another 3 minutes.
  4. Add water to the vegetables and bring to a boil. Once boiling, lower the heat and cover. Simmer for 30 minutes.
  5. Place spinach, milk, cayenne pepper, pepper, and dill into the pot. Simmer with top off for another 10 minutes.
  6. Serve hot; top with cheddar cheese if desired.