Yesterday the weather turned cooler here, again. In Kansas City we like to toy with fall for several weeks, giving us random fall like days and random summer like days. Anyway, yesterday was more fallish so I thought it was high time I made a big pot of corn chowder!
Corn Chowder & Drop Biscuits
This corn chowder is super easy to make and really doesn’t take much time (when you’re not taking pictures of several steps)!
Step 1 – Chop up an onion and cook it in a large pot with about 2 tablespoons of butter. You don’t want the onion to brown, but be soft and translucent.
Step 2 – Add 2 cans of chicken broth to the pot, along with 2-3 potatoes that you’ve cut into chunks (I prefer big chunks, others prefer small). I leave the skins on the potatoes to give a nutrient boost to the soup. This time around I got really crazy and decided to add in the one sweet potato I had on hand!
Step 3 – Bring the mixture to a boil and then reduce the heat and cover. Let it simmer for about 10 minutes.
Step 4 – Add 5-6 cups of corn (I use frozen) and cook another 10 minutes or so (uncovered). You want the corn and potato to be cooked.
Step 5 – When the corn and potatoes are cooked, mix 2.5 cups of milk with 2 tablespoons of flour and some salt and pepper in a separate container (I used my biggest liquid measuring cup). Add that to the pot. Depending on how many potatoes you used, you may want to add a little more milk.
Step 6 – Cook and stir frequently until heated through and slightly thickened.
Random tidbits about this: My recipe actually calls for a couple of strips of bacon, cooked crispy and crumbled (add during Step 6). It’s really good with the bacon, but I didn’t have any here at home so did without. The sweet potato ended up a being a nice change of pace! Added some extra color and flavor that we all liked. Next time I might be tempted to go 50/50 on the sweet potatoes and regular potatoes or even try it with all sweet potatoes.
These biscuits are super easy to make and it’s easy to make them a little more “special” by adding seasonings and/or shredded cheese. Preheat the oven to 450. Combine 2 cups of flour, 1 tbs of baking powder and 1/4 tsp of salt. Cut in 1/3 cup of shortening until the mix resembles coarse crumbs. Stir in 1 cup of milk, until just moist. Spoon onto a greased baking sheet and bake for 10-12 minutes.