Bacon and Caramelized Onion Chowder

By nperry1006

Ingredients

• 3 tbsp butter, divided
• 2 tbsp olive oil
• 1 jumbo size sweet onion, peeled and vertically sliced (about 3 cups)
• 1/2 cup shredded carrots
• 1 pkg partially cooked red potato wedges, cut in half
• 3/4 cup precooked bacon bits
• 2 oz cream cheese, cubed
• 3 cups whole milk
• sour cream
• chopped fresh parsley
• shredded cheddar cheese
• dollop of sour cream

Preparation

Step 1

Set a 3-qt stock pot over medium-high heat for 30 seconds. Add 2 tbsp butter and olive oil; stir in onions and saute until lightly browned and caramelized (about 10=15 minutes). Remove onions and set aside.

Add carrots and 1tbs butter to the pot; saute until carrots are tender, about 2 minutes. Add potato wedges and saute for 3 minutes, or until potatoes are slightly browned. Stir in onions and 1/4 cup bacon bits.

Reduce heat to medium; add cream cheese and stir until melted. Add milk and cook, gently stirring, until the soup begins to thicken.

Serve with a dollop of sour cream, crumbled bacon, parsley and a sprinkling of cheddar cheese.