Onion Chowder

By RoketJSquerl

Ingredients

• 1 pound sliced bacon, chopped
• 4 white onions, chopped
• salt
• 1/4 cups flour
• 1 32-ounce container chicken broth
• 1 cups milk
• 1/4 cup finely chopped chives

Preparation

Step 1

Preheat oven to 425 degrees. 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. Sprinkle the 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. Stir in 1 cup milk into the soup and heat through. Garnish with bacon and chives.