Try For Yourself: Creamy Corn Chowder Soup With House-made Bisquick Biscuits

October 15, 2017

 

When the weather starts to finally cool down a little, nothing beats a nice bowl of homemade soup. I've heard of people preparing corn chowder during the summer months, but to be honest, summer and soup don't mesh well for me. Fall and soup on the other hand... yes, please. So why not corn chowder? It's a nice wholesome orange yellow colored soup for fall, and it is absolutely divine. While we're at it, how about we make some buttery biscuits to go with our soup? Actually, that really wasn't a question. Biscuits are always a must. And I love Bisquick because the batter is basically there for you, you just need to add water or milk depending on what you decide to make. If you're in the mood for a great seasonal comfort food dish, try this. 

 

WHAT YOU NEED:

For the soup - 

- 1 tbsp butter

- 3 cloves garlic, chopped

- 2 stalks of celery, medium dice

- 1 medium carrot, medium dice

- 1 yellow onion, medium dice

- 1/4 cup all purpose flour

- 4 cups of homemade or low sodium chicken stock (you can also use vegetable stock).

- 12 oz frozen corn kernels

- 1 medium yellow or red potato, medium dice

- 1 tsp fresh chopped thyme

- a tbsp of heavy cream 

 

For the biscuits - 

- 2 1/4 cups of original Bisquick mix

- 2/3 cup milk

- 1/4 cup butter, melted

- Italian seasoning 

 

 

INSTRUCTIONS (borrowed from Food Network):

1). Add the butter and once melted, toss in the garlic, celery, carrots and onions, and saute until nice and tender, about 6 minutes.

2). Season the mixture with salt and pepper, and sprinkle in the flour and stir until light colored and pasty, another 2 minutes.

3). Slowly pour in the chicken stock, and then stir in the corn, potatoes and thyme, and bring to boil.

4). Reduce the heat to a simmer and cook the potatoes and corn kernels until just tender, stirring occasionally, 15 minutes.

5). Pour in the heavy cream and simmer for 20 minutes more. Taste for seasoning and adjust accordingly before serving. *Because I'm picky, I prefer my soups pureed. So when the soup was finished cooking, I scooped a little and poured into a blender to puree. You'll see that I pureed my bowl in the photos to come. That's why you see so many air bubbles in my bowl FYI. 

 

 

6). For the biscuits, heat oven to 450ºF.

7). In medium bowl, stir ingredients until soft dough forms.

8). Turn dough onto surface dusted with Bisquick mix. Knead 10 times. Roll dough 1/2 inch thick. Cut with 2 1/2-inch cutter. Place on ungreased cookie sheet.

9). Bake 8 to 10 minutes or until golden brown. 

10). Melt butter, add italian seasoning. Rub butter mix on top of  freshly baked biscuits. Serve with soup. 

 

 

 

 

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