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3-Onion Chowder

PotatoCreamyPork

Time: 1 hour 10 minutes

Yield: 4 servings

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About

3-Onion Chowder is a delightfully savory and sweet creamy soup with plenty of onion flavor to love! Chunks of tender potatoes and bites of salty, succulent pancetta make this soup wonderfully hearty and enticing. Topped with herb oyster crackers for a crunchy contrast, 3-Onion Chowder is a bowl of wintertime happiness!

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Ingredients

  • For the soup:
  • 1 tablespoon unsalted butter
  • 3 ounces pancetta, diced 1/4-inch-thick
  • 2 cups yellow onions, sliced very thinly
  • 4 shallots, sliced very thinly
  • 1/3 cup celery, diced 1/4-inch-thick
  • 2 leeks, thoroughly rinsed, white parts only, sliced into half-moons
  • 1 1/2 tablespoons fresh garlic, minced
  • 1 teaspoon fresh thyme, minced
  • 1 bay leaf
  • 2 cups chicken stock
  • 2 cups half-and-half
  • 3 russet potatoes, peeled and cut into 1/2-inch pieces
  • kosher salt, to taste
  • freshly ground black pepper, to taste
  • 1 tablespoon Italian parsley, minced
  • 1 tablespoon fresh chives, chopped
  • For the herb oyster crackers:
  • 1 tablespoon unsalted butter
  • 1 cup oyster crackers
  • fine sea salt, to taste
  • freshly ground black pepper, to taste
  • 1 tablespoon Italian parsley, minced

Directions

Step 1 -In a 3-quart Dutch oven or saucepan over medium heat, add 1 tablespoon of the butter and the pancetta and cook, while stirring, until some of the fat has been rendered from the pancetta, about 3 minutes.

Step 2 -Add the onions, the shallots, and the celery to the pancetta and cook, while stirring, until the onions are just golden, about 4-5 minutes.

Step 3 -Add the leeks, the garlic, and the thyme to the onion mixture and cook, while stirring, until the leeks are just softened, about 3 minutes.

Step 4 -Add the bay leaf and the chicken stock and stir to combine.

Step 5 -Bring the soup mixture to a boil.

Step 6 -Add the half-and-half and the potatoes to the soup mixture and bring the soup back to a boil.

Step 7 -Immediately turn off the heat and cover the pot.

Step 8 -Allow the soup mixture to rest, about 30 minutes.

Step 9 -When ready to serve, reheat the soup, but do not let it boil.

Step 10 -Check the potatoes for doneness. If they need more cooking, cook the soup mixture on low heat until they are fork-tender, about 15 minutes.

Step 11 -Taste the soup mixture for seasoning and add the salt and the black pepper.

Step 12 -Add 1 tablespoon of the parsley and the chives to the soup mixture and stir to combine.

Step 13 -Keep the soup warm.

Step 14 -In a small sauté pan over medium-high heat, melt the remaining butter until it has stopped bubbling, but is not brown.

Step 15 -Add the oyster crackers to the melted butter and toss to coat.

Step 16 -Season the crackers with the salt and the black pepper.

Step 17 -Add the remaining parsley to the seasoned crackers and toss gently to coat.

Step 18 -Transfer the herb oyster crackers to a baking sheet to cool.

Step 19 -Serve the soup with the herb oyster crackers.

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