Barry's International Kitchen

Carmelzied Onion and Bacon Chowder 


Last week we had to go to Portland for a Doctor's appointment, so we didn't pass up the opportunity to go to one of our favorite restaurants, Walter's in the Old Port.

When I l ooked at the specials board I knew immediately that this chowder was on my list of things to get.   It was just as good as it sounds.  Barbara said I think I can make this, that was great she usually doesn't do things like that, but I was anxious to try her version.   Barbara nailed it on the first try and I wanted to share it with you, I didn't get any pictures but hopefully next time.




5 good size onions thin sliced


1 pound of bacon, make it the good thick sliced, we used Primrose.


tsp pepper


1/4 cup Chives


2 cups low sodium chicken broth


1 pint Heavy cream


1/2 cup half and half


Scallions to garnish




Cut bacon in 1/2 inch pieces, leave the fat on half the bacon and discard 1/2 the fat.  Brown bacon, add Onions and cook slowly until carmelized.  Add pepper to taste but remember you want to the flavor of the main ingedients to shine through.


To a large pot or a slower cooker add all ingredients.  Heat slowly until hot enough to serve.




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