A chowder that is easy to make – you mostly ignore it and biscuits that mix up/bake while the soup finishes. Perfect for a really rainy winter evening It was a nice dinner that warmed up inside.
Baking powder Drop Biscuits
- 2 cups all-purpose flour
- 1 Tbsp baking powder
- 1 tsp sugar
- ¼ tsp salt
- ¼ cup cold butter, diced up
- 1 cup milk
Preheat the oven to 450° and spray a 12 count muffin tin with cooking spray.
Stir the dry ingredients together in a large mixing bowl. Add in the butter and work into small crumbs with your fingers.
Stir in the milk till juts moistened.
Divide the dough evenly between the prepared cups (a 3-Tablespoon Disher works well), bake for 12 minutes or until golden on top. Pop out onto a cooling rack and serve right away.
Makes 12 biscuits.
- 1 Tbsp olive oil
- 1 onion, peeled and chopped
- 1 red bell pepper, seeded and chopped
- 1 Tbsp garlic, diced (jarred or 6 cloves)
- 4 cups lower sodium chicken broth
- 14¾ can cream corn (used no salt added)
- 4 ounce can fire roasted diced green chile
- 12 to 12 ounce can chicken breast, drained and shredded
- 1 Tbsp cilantro (used freeze-dried, find in produce section)
- ½ tsp ground black pepper
- ½ cup low-fat milk
- 1 cup instant plain mashed potatoes
- ¼ cup sour cream
In a tall saucepan heat the oil over medium heat, add the onion and pepper, cook until tender. Add the garlic and cook for another minute.Add the broth, corn, chile, chicken, cilantro and pepper. Let come to a boil, turn to medium-low and let simmer for 15 minutes. Turn up medium heat, add in the milk and potatoes, stirring well. If the chowder isn’t as thick as you would like add in more potatoes as desired. Stir in the sour cream, taste for seasoning and serve immediately.
Serves 3 to 4.