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bowl of onion chowder with an onion popover on the side

Onion Chowder with Cheesy Onion Popovers

  • Author: Deborah Harroun
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 6 servings 1x
  • Category: Soup
  • Method: Stove Top
  • Cuisine: American


A chowder filled with onion flavor, plus bacon! Served with Cheesy Onion Popovers.



  • 1 pound sliced bacon, chopped
  • 4 white onions, chopped
  • salt
  • 1 1/4 cups flour
  • 1 32-ounce container chicken broth
  • 2 cups milk
  • 2 large eggs
  • 2 tablespoons butter, melted
  • 2 ounces cheddar cheese, cut into 12 1/2-inch cubes
  • 1/4 cup finely chopped chives


  1. Preheat oven to 425 degrees.
  2. Grease a standard 12-cup muffin pan.
  3. 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. Set aside 1/4 cup of the cooked onions. Sprinkle the remaining 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.
  4. Meanwhile, in blender, mix the reserved onions, 1 cup milk, the remaining 1 cup flour, the eggs, butter and 1/4 t salt until smooth. Fill each muffin cup halfway with batter and place a cube of cheese in center of each. Bake for 25 minutes, then lower the heat to 350 degrees; bake for 15 minutes more.
  5. Stir in the remaining 1 cup milk into the soup and heat through.
  6. Garnish with bacon and chives.
  7. Serve with the popovers.