Three Onion Chowder With Parsleyed Oyster Crackers

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 the soup will be brown.

2. 2

   Add the leeks, garlic, and thyme. Cook until the leeks are just becoming soft.

3. 3

   Add the bay leaf and chicken 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 thirty minutes.

4. 4

   To finish the soup, reheat it but don't let it boil. Taste a potato to check and see if it is done and adjust the seasoning if necessary. If the potatoes are not done then cook over low heat for 15 minutes. Stir in the parsley and chives and then ladle into cups or bowls. Top with a few oyster crackers (recipe below) and serve.

5. 5

   Heat a small saute pan over medium-high heat. Add the butter and once it has stopped bubbling but is not brown, add the oyster crackers and toss the crackers 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.

* Per serving · 4 servings · Values may vary.