1/4 lb. bacon, cut into 1/4-inch dice
2 celery stalks, minced
1 sm. onion, minced
3 tbsp. all-purpose flour
5 c. chicken stock
1 lb. parsnips, peeled and cut into 1/4-inch dice
1 lb. butternut squash, peeled and cut into 1/4-inch dice
1 (2-inch) cinnamon stick
Bouquet garnish (1 bay leaf, 1 thyme sprig, 1 parsley sprig)
1 c. whipping cream
Salt and pepper
Cayenne pepper
Grated nutmeg
2 tbsp. snipped fresh chives

Cook bacon in heavy saucepan over medium heat until lightly browned. Drain on paper towels. Pour off all but 3 tablespoons drippings. Add celery and onion and cook until softened, stirring frequently, about 5 minutes. Whisk in flour and stir 1 minute.

Whisk in stock and bring to boil. Add parsnips, squash, cinnamon, and bay leaf; simmer until vegetables are soft, about 8 minutes. Stir in cream. Season to taste with salt, pepper, cayenne, and nutmeg. Remove cinnamon and bay leaf. Ladle chowder into bowls. Garnish with bacon and snipped fresh chives.