Creamy Bacon Swiss Onion Chowder Tips, FAQ & printable recipe

Tips for success

To enhance the flavor of the bacon, consider lightly sautéing the diced pieces in a pan before adding them to the slow cooker. While the raw bacon will cook perfectly in the slow cooker, a quick sear can add an extra layer of caramelized flavor that deepens the overall profile of the broth. If choosing this method, make sure to drain any excess fat if preferred, or keep it for a richer, more decadent soup base that coats the onions perfectly.

For a thicker chowder, you can whisk a small amount of cornstarch or flour into the beef broth before pouring it over the onions. This will give the liquid a more substantial, velvety texture that clings to the onions and bacon.

If you decide to add a thickening agent, ensure it is thoroughly whisked into the cold or room-temperature broth to avoid lumps before the slow cooker begins its heating cycle, and stir once more after the first hour of cooking.

Variations

• Garlic Herb Chowder: Add two cloves of minced garlic and a teaspoon of dried thyme to the slow cooker along with the onions for an aromatic and earthy flavor profile.
• Spicy Bacon Chowder: Incorporate a half-teaspoon of crushed red pepper flakes or a dash of hot sauce into the broth for a subtle heat that complements the savory bacon.

Storage and make-ahead

Fridge

Keep in an airtight container in the refrigerator for up to 3 days.

Freezer

Freeze in a freezer-safe container for up to 1 month. Thaw in the refrigerator before reheating.

Reheat

Reheat on the stovetop over low heat, stirring occasionally until steaming hot throughout.

Store any leftover chowder in an airtight container once it has cooled to room temperature, which should take no longer than two hours. Placing hot food directly into the refrigerator can raise the internal temperature of the appliance, so allowing it to cool slightly on the counter first is important for food safety.

Once cooled, seal the container tightly to prevent the soup from absorbing other odors in the refrigerator, and ensure it is placed on a shelf where the temperature remains consistent.

This chowder is an excellent candidate for making ahead, as the flavors often improve after sitting in the refrigerator overnight. Prepare the soup as directed and allow it to cool completely before storing it in the refrigerator.

When ready to serve, simply reheat the desired amount on the stovetop over low heat, stirring occasionally to ensure even heating. Add the fresh Swiss cheese topping only after the soup has been reheated and portioned into individual bowls to maintain the best texture.

Serving ideas

Serve this chowder in deep, warmed bowls to help maintain its temperature throughout the meal. The contrast between the hot, savory broth and the melted Swiss cheese is the highlight of the dish, so provide a large spoon with each serving. A side of crusty bread or toasted baguette slices is the perfect accompaniment, as it can be used to soak up the flavorful broth and any remaining melted cheese at the bottom of the bowl.

For a balanced presentation, consider garnishing each bowl with a small sprinkle of fresh herbs, such as chopped chives or parsley, if available. While not strictly necessary, these fresh elements add a pop of color and a light, herbaceous note that cuts through the richness of the bacon and cheese.

Serve the bowls immediately after the cheese has been added to ensure the guest experiences the ideal combination of textures and temperatures as intended.

Frequently asked questions

Recipe card

Creamy Bacon Swiss Onion Chowder

Prep 10 minCook 4 hTotal 4 h 10 minServes 4

Ingredients

• 8 oz diced bacon
• 2 cups sliced yellow onions
• 1 packet dried onion soup mix
• 4 cups beef broth
• 1 cup shredded Swiss cheese

Instructions

1. Place the diced bacon into the bottom of the slow cooker, then scatter the sliced yellow onions evenly over the bacon. Sprinkle the packet of dried onion soup mix over the onions.
2. Pour the beef broth over the layered ingredients in the slow cooker. Cover and cook on low for 4 to 6 hours or on high for 2 to 3 hours until the onions are tender and the flavors are fully melded.
3. Ladle the hot chowder into individual bowls and top each serving generously with the shredded Swiss cheese. Let the heat of the soup melt the cheese slightly before serving.

Contains: milk, gluten

Estimated nutrition per serving

Calories

280

Protein

12 g

Carbohydrates

8 g

Fat

22 g

Fiber

1 g

Sugar

3 g

Sodium

850 mg

Automatic estimate from the ingredient list, not laboratory-verified.