Three Onion Chowder with Parsleyed Oyster Crackers

This is a gorgeous soup. In addition to all the onions, the soup is flush with herbs— thyme, parsley, and bay leaf. This has an interesting cooking technique: once the chowder is assembled, you bring it to a boil, then shut off the heat, cover the pot and let it sit for 30 minutes to allow the potatoes cook through and all the flavors align. That’s it! If you needed something else to like, you won’t be able to stop with the buttery parsleyed oyster crackers!

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Three Onion Chowder with Parsleyed Oyster Crackers

Prep Time 15 minutes

Cook Time 45 minutes

Servings 6

Ingredients

For the three onion chowder

• 1 tablespoon butter
• 3 ounces pancetta, ¼-inch dice
• 2 cups yellow onion, peeled and sliced thinly
• 2 leeks, lightest green and white parts only, sliced into half moons
• 4 shallots, peeled and sliced thinly
• ⅓ cup celery, chopped
• 1 ½ tablespoons fresh garlic, minced
• 1 teaspoon fresh thyme leaves
• 1 bay leaf
• 2 cups vegetable stock
• 2 cups half and half
• 2 large or 3 medium russet potatoes, peeled and diced
• 1 tablespoon Italian parsley, minced
• Kosher salt
• Freshly ground black pepper

For the parsleyed oyster crackers

• 1 tablespoon butter
• 1 cup oyster crackers
• 1 tablespoon Italian parsley, minced
• Kosher salt
• Freshly ground black pepper

Preparation

1. 1. In a 3-quart Dutch oven or saucepan, add the butter and pancetta and place it over medium heat to render the pancetta. Once some of the fat has been released add the onions, shallots, and celery. Saute until they are just becoming golden. You don’t want them to brown too much or they will color the soup brown.

2. 2. Add the leeks, garlic, and thyme. Cook until the leeks are just becoming soft.
Add the bay leaf and veggie stock. Bring it to a boil and add the half and half and the potatoes. Bring the soup back to a boil and then immediately turn off the heat and cover the pot. Allow it to rest for at least 30 minutes. This step is important to allow the soup to thicken.

3. 3. To finish, reheat it but don’t let it boil. Taste a potato to check and see if it is done and If not, then cook over low heat for 15 minutes. Remove the bay leaf, ladle into bowls and top with parsley. Add additional seasonings to taste. Top with oyster crackers and serve.
4. 4. To make the oyster crackers, heat the butter in a small pan over medium-high heat. Once it melts, add the oyster crackers and toss to coat with the butter. Season with salt and pepper. Stir in the parsley and toss the crackers gently in order to coat all the crackers with the parsley. Pour out onto a baking sheet and let cool.

If you like this, try my loaded baked potato slow cooker soup, too!

Bon Appétit!
xx—BB