Bacon and Caramelized Onion Chowder

Lynnda Cloutier


Caramelized onions and bacon are a hit in this soup.Source: Unknown

pinch tips: How to Skin Carrots, Potatoes and Apples




3 tbsp. butter, divided
2 tbsp. olive oil
1 large sweet onion, peeled and sliced vertically, about 3 cups
1/2 cup shredded carrots
1 lbs, 4 oz. pkg. refrigerated partially cooked red potatoes (i use simply poatotes red potato wedges)
3/4 cup precooked bacon bits (or use your own bacon, cooked and crumbled to make 3/4 cup)
2 oz. cream cheese, cubed
3 cups milk
sour cream, chopped fresh parsley and shredded cheddar cheese for garnish

Directions Step-By-Step

Put a large stock pot over medium high heat for about 30 seconds. Add 2 Tbsp. butter and olive oil. Stir in onions. Saute until nicely browned and caramelized. This takes about 10 to 15 minutes. Remove and set aside. Add carrots and a tablespoon of butter to the pot. Saute until carrots are tender, about 2 minutes. Add potato wedges and saute for 3 minutes or until lightly browned. Stir in the reserved onions and the crumbled bacon. Reduce heat to medium; Add cream cheese. Stir until melted.Add the milk and cook, stirring until soup begins to thicken. Serve with a dollop of sour cream, the crumbled bacon, parsley (chopped), and a sprinkling of cheddar cheese.

About this Recipe

Course/Dish: Vegetable Soup