Creamy corn chowder with cheese biscuits

1 Servings

Ingredients

Quantity Ingredient
2 slices Bacon
1 small Yellow onion
2 Medium-sized all-purpose potatoes
¾ cup Water
1 can (1 lb.) cream style corn
1½ cup Milk
2 tablespoons Butter or margarine
1¼ teaspoon Salt
½ teaspoon Sugar; (optional)
⅛ teaspoon Pepper
Chopped parsley
2 cups Sifted all-purpose flour
3 teaspoons Baking powder
½ teaspoon Salt
¾ cup Shredded cheddar cheese
⅓ cup Vegetable shortening
¾ cup Milk

Directions

CORN CHOWDER

CHEESE BISCUITS

>From the "McCalls Cooking School Cookbook" (c)1985 A Hearty New England Corn Chowder Chowders are thick and chunky soups that always contain potatoes, cream, and salt pork or bacon. We have used all these except the cream in our *Creamy Corn Chowder*. We suggest using milk so that calories are reduced but, if you want to be extravagant, go ahead and use half-and-half! Serve this meal-in-a-bowl with our hot *Cheese Biscuits* and a salad-- you'll have plenty to satisfy the heartiest of appetites.

1. Make corn chowder: Cut bacon into ½" dice; set aside. Peel onion and cut into thin slices. Peel potatoes and cut into ½" dice. (You should have about 2 cups diced potatoes.) 2. Put bacon in a medium-sized saucepan and heat over moderate heat until fat begins to render out. Add sliced onion and cook, stirring frequently with a wooden spoon, until golden brown and the bacon is crisp.

3. Add diced potatoes to mixture. Pour in ¾ cup water and bring mixture to a boil over high heat. Reduce heat, cover saucepan, and simmer potato mixture for about 10 minutes or until potatoes are tender but not mushy.

4. Add cream-style corn, undrained, to potato mixture. Stir in milk, butter, salt, sugar, and pepper. Cover pan and simmer 5 minutes or until chowder is very hot. Keep warm while you prepare biscuits. When ready to serve sprinkle chowder with parsley.

5. Make cheese biscuits: Preheat oven to 450F. Sift flour with baking powder and salt. Toss with cheese and cut in shortening with pastry blender or 2 knives until mixture resembles coarse cornmeal. Make a well in center; pour in ⅔ cup of the milk, all at once.

6. Stir dough quickly with fork; if dry add a little more milk to form dough ball. Knead 10 times; on a floured surface roll out to ¾" thickness and cut into 2½" biscuits. Place on ungreased baking sheet and bake for 12 to 15 minutes. Makes soup and biscuits for 8 servings.

*** MY NOTES*** I usually double the above recipes cuz to me it makes 8 servings when doubled. If I'm short on time I'll make the biscuits with Bisquick and add the cheddar and some garlic powder to it or just make some packaged corn bread and add either some finely chopped jalepenos or some cayenne pepper to give the corn bread some zing.

Posted to TNT Recipes Digest, Vol 01, Nr 959 by Susan <stitches@...> on Jan 23, 1998

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