Parsnips, a mainstay of old-time New England cooking, make a tasty chowder. Serve with corn bread and a green salad.
Fry bacon in soup kettle until crisp. Remove with slotted spoon and set aside. Saute onion and parsley in fat until tender. Add parsnips and potatoes, pour in boiling water, and simmer, partially covered, 15 to 20 minutes, or until vegetables are tender. Remove from heat and add milk and cream. Melt butter in saucepan over low heat. Add flour and blend with whisk. Add ½ cup soup liquid and blend until mixture is smooth. Heat soup and slowly stir butter-and-flour mixture back into kettle. Add reserved bacon and increase heat almost to boiling. Season with salt and pepper.