Bacon and Caramelized Onion Chowder

Lynnda Cloutier


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


★★★★★ 2 votes



  • ·
    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

How to Make Bacon and Caramelized Onion Chowder


  1. 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.

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About Bacon and Caramelized Onion Chowder

Course/Dish: Vegetable Soup

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