Onion Chowder with Cheesy Onion Popovers

Onion Chowder with Cheesy Onion Popovers takes about 55 minutes from beginning to end. This recipe serves 6 and costs $2.06 per serving. One portion of this dish contains roughly 21g of protein, 42g of fat, and a total of 596 calories. If you have milk, chicken broth, white onions, and a few other ingredients on hand, you can make it. 108 people were impressed by this recipe. It works well as a main course. It is brought to you by Taste and Tell Blog. Overall, this recipe earns a solid spoonacular score of 56%. If you like this recipe, you might also like recipes such as Celery-Onion Popovers, Caramelized Onion and Swiss Popovers, and Onion Pakora , How to make Onion Pakoras | Onion Fritters.

Servings: 6

Preparation duration: 15 minutes

Cooking duration: 40 minutes

 

Ingredients:

1 pound sliced bacon, chopped

2 tablespoons butter, melted

2 ounces cheddar cheese, cut into 12 1/2-inch cubes

1 32-ounce container chicken broth

1/4 cup finely chopped chives

2 large eggs

1 1/4 cups flour

2 cups milk

salt

4 white onions, chopped

Equipment:

slotted spoon

paper towels

dutch oven

muffin tray

oven

blender

pot

Cooking instruction summary:

Preheat oven to 425 degrees.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. -----------------------From Everyday with Rachael Ray November 2008

 

Step by step:


1. Preheat oven to 425 degrees.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.

2. 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.

3. 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.

4. Garnish with bacon and chives.

5. Serve with the popovers. -----------------------From Everyday with Rachael Ray November 2008


Nutrition Information:

Quickview
592k Calories
20g Protein
41g Total Fat
32g Carbs
8% Health Score
Limit These
Calories
592k
30%

Fat
41g
64%

  Saturated Fat
16g
104%

Carbohydrates
32g
11%

  Sugar
7g
8%

Cholesterol
139mg
47%

Sodium
1401mg
61%

Get Enough Of These
Protein
20g
42%

Selenium
33µg
48%

Vitamin B1
0.5mg
33%

Phosphorus
329mg
33%

Vitamin B2
0.48mg
28%

Vitamin B3
5mg
28%

Calcium
205mg
21%

Vitamin C
16mg
21%

Folate
77µg
19%

Vitamin B6
0.38mg
19%

Manganese
0.37mg
18%

Vitamin B12
1µg
17%

Potassium
551mg
16%

Zinc
2mg
14%

Iron
2mg
13%

Vitamin B5
1mg
12%

Vitamin D
1µg
12%

Vitamin A
538IU
11%

Magnesium
37mg
9%

Copper
0.18mg
9%

Fiber
1g
8%

Vitamin E
0.73mg
5%

Vitamin K
4µg
5%

covered percent of daily need
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