Onion Chowder With Cheesy Onion Popovers Recipes

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).

LEEK AND GREEN ONION CHOWDER

Steps:

• Trim ends and all but 3 inches of green tops from leeks; remove tough outer leaves.
• Split leeks lengthwise; rinse well, then thinly slice crosswise.
• Melt butter in a 5-6 quart pan over medium-high heat.
• Add leeks; cook, stirring often, until soft (8-10 minutes).
• Stir in flour and white pepper; then stir in broth.
• Bring to a boil over high heat, stirring, add onions; cook, stirring, just until onions turn bright green (2 minutes).
• Stir in lemon juice and season to taste with salt.
• To serve, ladle soup into bowls.
• Garnish each serving with lemon slices and a dollop of sour cream.
• Makes 6 servings.

CHEESY POTATO CHOWDER

Steps:

• Combine water, potatoes, celery and carrot in medium saucepan. Bring to boil. Reduce heat and simmer uncovered until veggies are tender (about 10 minutes).
• Meanwhile, melt butter in a large saucepan over medium heat.
• Cook and stir onions in butter until onions are tender but not brown (about 2 minutes).
• Stir in flour, salt and pepper (and cayenne if using). Cook and stir about 1 minute.
• Stir in milk and potato mix.
• Cook and stir over medium heat until bubbly.
• Stir in cheeses and caraway seeds.
• Reduce heat to low and simmer uncovered until cheeses are melted and mixture is hot, stirring constantly.