Chowder and Biscuits

I promised I post new recipes, and after a few days’ wait, here they are. Our batteries are still dead in the camera, so taking photos requires finding one of the remotes, depriving it of its batteries, and donating them to the camera for the process. Because of this song-and-dance, I’m even worse at remembering to take photos than I was.

A few nights ago, keeping with our comfort food theme, we made corn chowder and biscuits for dinner. I’m not an enormous chowder fan, but this recipe totally hit the spot. It was so good.

And what’s chowder without biscuits? Biscuits really aren’t that hard to make, and require very few ingredients. These biscuits have less butter in them, too, so they’re reduced-fat biscuits. They’re surely better with more butter, but I only had a couple tablespoons left in the fridge with which to work.

So let’s start with the chowder. It is ideally made with corn on the cob, but since those days are well over now, we just bought a sack of frozen kernels at the market. You’ll need three cups, which is exactly whatis contained in one of those frozen bags.

Here’s your grocery list:
1 sack of corn
2 strips of bacon, chopped
half an onion, chopped
3 yukon potatoes, diced
1 garlic clove (or since we were out, a smattering of garlic powder)
1 celery stalk, chopped (again, we had none, so we tossed in some celery seed)
1 quart chicken broth
1 c half-and-half
1 c grated cheddar
tabasco sauce

Begin by cooking the bacon in a soup pot over medium-high heat until it’s nearly crispy; then add the onions and saute six or so minutes, along with the celery seed and garlic powder. When the onion is tender, add the potatoes, and toss to coat; add the broth, scrape up the bits of the bottom, and bring to a simmer for twenty minutes.

Take your corn, thaw it out, and set aside 3/4 c of kernels. Puree the rest. We tried this in the blender with only ok results, but decided we were fine with more whole kernels than the recipe called for. After the potatoes are tender, stir in the corn and the half-and-half and allow to warm through. Season with salt, pepper, and tabasco sauce, and stir in the cheese. It tastes mellow and buttery and delicious.

For the biscuits, start with 2 c of flour, 2 t of baking powder, and 2 T of butter. Toss the dry together and then cut in the butter until it resembles coarse crumbs. I do this with my fingers but if your hands tend to run hot, you’re better off with a pair of forks to keep the butter from melting.

Add 3/4 c of milk all at once, and stir to just moisten everything. Using your hands, toss the dough around the bowl a few times to pick up the bits and pieces and form a ball.

Roll dough out on a very lightly floured surface until it’s about 1/2″ thick. Using a 2″ biscuit cutter, cut rounds using a straight up-and-down motion. Turning the cutter will cause the layers, which we all know are the best parts of biscuits, to fuse together. Place on an ungreased baking sheet and bake in a 425 degree oven for 10-12 minutes, until browned.

I had a couple of the leftover biscuits this morning with butter and cinnamon sugar. Supertasty!


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