Best 5 Onion Chowder Recipes

CORN CHOWDER

Steps:

• Heat the butter and 1 tablespoon olive oil in a soup pot over medium heat. Add the onion, garlic, and thyme and cook until the vegetables are good and soft, 8 to 10 minutes. Dust the vegetables with flour and stir to coat everything well. Pour in the vegetable stock and bring to a boil. Add the cream and the potatoes, bring to a boil and boil hard for about 7 minutes, until the potatoes break down (this will help to thicken the soup and give it a good texture).
• Cut the corn kernels off the cob and add to the soup. Season with salt and pepper and simmer until the corn is soft, about 10 to 12 minutes. Stir in the parsley and give it another little drink of olive oil. Ladle the soup into bowls and serve.

ONION CHOWDER

Steps:

• Boil onions in salted water for 30 minutes. Remove from heat, add milk, and return almost to boiling.
• Blend butter and flour; stir into soup; cook and stir until slightly thickened (about 5 minutes).

POTATO CHOWDER

Steps:

• Fry bacon until crisp in a saucepan large enough for making soup. Remove bacon. Add onion and sauté until limp. Add potatoes, carrots, boiling water and salt. Cover and cook until vegetables are tender, 8 to 10 minutes. Add seasonings. Blend flour with 1/4 cup of milk and add with the remaining milk to the vegetable mixture, stirring constantly. Heat until slightly thickened. Crumble bacon and sprinkle over the soup.

CREAMY ONION SOUP

Steps:

• In a 3-qt. saucepan over medium heat, saute onions in butter. Add broth, pepper, thyme and salt if desired; bring to a boil. Reduce heat; cover and simmer for 20 minutes. Add 1-2/3 cups milk. Stir flour into remaining milk until smooth; add to soup. Bring to a boil; boil and stir for 2 minutes or until thickened.

ONION CHOWDER WITH CHEESY ONION POPOVERS

Steps:

• Preheat oven to 425 degres.
• Grease a standard 12-cup muffin pan.
• In large Dutch oven, cook the bacon over medium heat until crisp, about 12 minutes.
• Using a slotted spoon, transfer to paper towels to drain.
• Add the onions to the pot, season with salt and cook for 8 minutes.
• Set aside 1/4 cup of the cooked onions.
• Sprinkle the remaining onions with 1/4 cup flour and cook, stirring, for 1 minute.
• Stir in the chicken broth and bring to a boil, lower the heat and simmer for 8 minutes.
• Meanwhile, in blender, mix the reserved onions, 1 cup milk, the remaining 1 cup flour, the eggs, butter and 1/4 t salt until smooth.
• Fill each muffin cup halfway with batter and place a cube of cheese in center of each.
• Bake for 25 minutes, then lower the heat to 350 degrees; bake for 15 minutes more.
• Stir in the remaining 1 cup milk into the soup and heat through.
• Garnish with bacon and chives.
• Serve with the popovers.