Hearty Steak and Onion Chowder
Hearty Steak and Onion Chowder
Ingredients
For the Chowder Base
- 6 slices bacon, diced
- 1 tablespoon olive oil, as needed
- 1 yellow onion, large, diced
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 1/4 cup all-purpose flour
- 3 cups chicken broth
- 1 1/2 cups heavy cream
- 1/2 cup milk, whole or 2%
- 1 1/2 teaspoons Cajun seasoning
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For the Steak and Additions
- 1 pound petite sirloin steak, cut into 1-inch cubes
- 1 teaspoon Cajun seasoning
- 1 tablespoon olive oil
- 16 ounces potato gnocchi, shelf-stable or frozen
- 1 1/2 cups sharp cheddar cheese, shredded
For Garnish
- 2 tablespoons fresh parsley, chopped
Instructions
- 1
In a large Dutch oven or heavy-bottomed pot, cook the diced bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving about 1 tablespoon of bacon fat in the pot. If less, add 1 tablespoon of olive oil.
⏱️ 8 min
- 2
Add the diced yellow onion and red bell pepper to the pot. Sauté over medium heat for 5-7 minutes, until softened. Add the minced garlic and cook for another 1 minute until fragrant.
⏱️ 8 min
- 3
Sprinkle the all-purpose flour over the vegetables and stir constantly for 1-2 minutes to create a roux. This will help thicken the chowder.
⏱️ 2 min
- 4
Gradually whisk in the chicken broth, heavy cream, and milk until smooth. Stir in 1 1/2 teaspoons of Cajun seasoning, salt, and black pepper. Bring the mixture to a gentle simmer, then reduce heat to low, cover, and let it cook for 10 minutes, allowing the flavors to meld and the chowder to thicken slightly.
⏱️ 15 min
- 5
While the chowder simmers, pat the steak cubes dry and toss them with 1 teaspoon of Cajun seasoning. In a separate large skillet, heat 1 tablespoon of olive oil over medium-high heat. Sear the steak in batches for 2-3 minutes per side until browned. Do not overcrowd the pan. The steak does not need to be cooked through, as it will finish cooking in the chowder.
⏱️ 7 min
- 6
Add the seared steak and the potato gnocchi to the simmering chowder. Cook for 5-7 minutes, or until the gnocchi are tender and float to the surface.
⏱️ 7 min
- 7
Stir in the shredded sharp cheddar cheese until melted and smooth. Taste and adjust seasoning as needed. If the chowder is too thick, add a splash more milk or broth. If too thin, simmer uncovered for a few more minutes.
⏱️ 3 min
- 8
Ladle the hearty steak and onion chowder into bowls. Garnish with the reserved crispy bacon and fresh chopped parsley. Serve hot.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Hearty Steak and Onion Chowder
Ingredients
For the Chowder Base
- 6 slices bacon, diced
- 1 tablespoon olive oil, as needed
- 1 yellow onion, large, diced
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 1/4 cup all-purpose flour
- 3 cups chicken broth
- 1 1/2 cups heavy cream
- 1/2 cup milk, whole or 2%
- 1 1/2 teaspoons Cajun seasoning
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For the Steak and Additions
- 1 pound petite sirloin steak, cut into 1-inch cubes
- 1 teaspoon Cajun seasoning
- 1 tablespoon olive oil
- 16 ounces potato gnocchi, shelf-stable or frozen
- 1 1/2 cups sharp cheddar cheese, shredded
For Garnish
- 2 tablespoons fresh parsley, chopped
Instructions
- 1
In a large Dutch oven or heavy-bottomed pot, cook the diced bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving about 1 tablespoon of bacon fat in the pot. If less, add 1 tablespoon of olive oil.
⏱️ 8 min - 2
Add the diced yellow onion and red bell pepper to the pot. Sauté over medium heat for 5-7 minutes, until softened. Add the minced garlic and cook for another 1 minute until fragrant.
⏱️ 8 min - 3
Sprinkle the all-purpose flour over the vegetables and stir constantly for 1-2 minutes to create a roux. This will help thicken the chowder.
⏱️ 2 min - 4
Gradually whisk in the chicken broth, heavy cream, and milk until smooth. Stir in 1 1/2 teaspoons of Cajun seasoning, salt, and black pepper. Bring the mixture to a gentle simmer, then reduce heat to low, cover, and let it cook for 10 minutes, allowing the flavors to meld and the chowder to thicken slightly.
⏱️ 15 min - 5
While the chowder simmers, pat the steak cubes dry and toss them with 1 teaspoon of Cajun seasoning. In a separate large skillet, heat 1 tablespoon of olive oil over medium-high heat. Sear the steak in batches for 2-3 minutes per side until browned. Do not overcrowd the pan. The steak does not need to be cooked through, as it will finish cooking in the chowder.
⏱️ 7 min - 6
Add the seared steak and the potato gnocchi to the simmering chowder. Cook for 5-7 minutes, or until the gnocchi are tender and float to the surface.
⏱️ 7 min - 7
Stir in the shredded sharp cheddar cheese until melted and smooth. Taste and adjust seasoning as needed. If the chowder is too thick, add a splash more milk or broth. If too thin, simmer uncovered for a few more minutes.
⏱️ 3 min - 8
Ladle the hearty steak and onion chowder into bowls. Garnish with the reserved crispy bacon and fresh chopped parsley. Serve hot.
⏱️ 2 min