Corn Chowder and Cheddar Biscuits

Creamy Corn Chowder and Cheddar Biscuits

Fall has officially found its way to Virginia and it is making itself very welcome. Fall can stay however long it wants but I know selfish winter will be shoving its way in before we get to enjoy our pumpkin spice lattes from our local Starbucks. Winter just can’t let fall have all the fun can it?  I know, so selfish!

So to accompany those ridiculously cold fall days, like this past week (30 degrees!), I make chowder. Seriously, what is fall/winter without a creamy and wholesome chowder? Especially corn chowder with BACON! And of course with some warm biscuits on the side… Cheddar biscuits that is!

Creamy Corn Chowder and Cheddar Biscuits Creamy Corn Chowder and Cheddar Biscuits

It has been a couple of weeks since I last blogged due to some back-to-back exams and a few overnighters… It was not fun and I think I lost my sanity for a little bit, nothing coffee can’t fix though, right?!

But you know what’s funny? The first thing I do after coming home from an exam, or anything that required brainwork and loss of sleep…

Is not sleep…

I actually drag my feet into the kitchen to experiment with food. Weird I know, but it’s my way of just vegging out. I enjoy cooking and since it was ridiculously cold outside I thought I should make chowder to fulfill the amount of stress my body just went through. I just pulled 2-4 all-nighters, I deserve a fatty chowder, okay! And maybe some biscuits, EXTRA CHEESY! Oh yeah… I was not skimping on flavor.

Creamy Corn Chowder and Cheddar Biscuits Creamy Corn Chowder and Cheddar Biscuits Creamy Corn Chowder and Cheddar Biscuits

This chowder was delicious and the cheesy biscuits were a perfect compliment to the creaminess of the soup.

So good in fact, I had seconds… maybe thirds…

Once again don’t judge me…

Bon Appétit

Corn Chowder

Yields 6 servings

Ingredients:

2 cans drained 16 oz canned whole kernel corn (no salt added) about 4 cups
4 cups chicken stock (2 cans)
1 tablespoon olive oil
½ onion diced
½ cup chopped bacon
3 cloves garlic, minced
1 cup leeks, roughly chopped
½ cup carrots, roughly diced
½ cup celery, roughly diced
1 ½ cup small diced potato
2 bay leaves
1 teaspoon fresh thyme, or ½ teaspoon dried thyme
1 ½ tablespoons corn starch
1 cup heavy cream
1 teaspoon chicken bouillon (or add more salt if don’t have)
Salt and pepper to taste

Directions:

In a deep stock pot heat bacon, onions and garlic and sauté for 5 minutes. Add leeks, celery, carrots, bay leaves and thyme and sauté in 1 tablespoon olive oil for another 5 minutes.

Add chicken stock, chicken bullion and potatoes and simmer for 20 minutes, then add the corn.

While the soup is simmering mix the 1 cup of heavy cream and 1 ½ tablespoons corn starch until the corn starch has dissolved and add to the soup mixture. Let boil simmer for 10 minutes then serve with cheddar biscuits.

Cheddar biscuits

Yields: 14 small biscuits

Ingredients:

2 ¾ cups flour
4 tablespoons parmesan cheese
4 teaspoons baking powder
8 tablespoons butter
¾ cup shredded cheddar cheese
2 large eggs
1 cup heavy cream
1 teaspoon kosher salt

Directions:

Preheat oven to 400 F

In a large bowl mix together flour, salt, Parmesan cheese and baking powder.

Cut the butter into small pieces. Work in the butter until the mixture is unevenly crumbly. Then mix in the cheddar cheese

In a separate mixing bowl, mix together the heavy cream and 2 eggs. Then add the liquid ingredients to the dry ingredients and mix the dough by hand until all is moistened.

Mold the dough onto a floured surface and then divide into two round circles then separate and evenly mold the individual biscuits and place onto a baking sheet. Brush tops with melted butter.

Bake for 8 minutes.

Enjoy with a bowl of corn chowder!

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17 Comments Add yours

  1. this looks yum!
    ~ Eric

  2. Lisa says:

    Your corn chowder and biscuits look sooo delicious! Dang I won’t complain about our 45 deg weather here!! Hugz Lisa and Bear

    1. juliewold says:

      Haha thank you! I just can’t stand the cold sometimes, it gets too much for me, it’s probably because I’m from the dessert and I have sand running through my veins lol 🙂

  3. aryana0821 says:

    Looks so lovely and amazing …and beautiful pictures

    1. juliewold says:

      Thank you! Just recently got a macro lens and I have been obsessed!

  4. cutiecameras says:

    I’ve wanted to find a corn chowder recipe so I will have to try this! Yum!

    1. juliewold says:

      Yes definitely try! It is so simple and perfect for the cold seasons. Let me know how it turns out!

  5. Looks so yummy! If, no when (this looks too good not to try), I try it hope it comes out as good as yours looks!

  6. This could make me so, so fat … yum.

  7. Your photos are great. I just came back from a workshop and on the way home I was feeling hungry. Your chowder and cheddar biscuits would have been a great welcome.

  8. billweaver20 says:

    This is not the usual kind of corn chowder, I am going to have to give it a try. And I want to compliment you on your pictures as well, you are a great food photographer. Hope your all-nighters bring you the results you want!

  9. chefjulianna says:

    Both of these recipes look completely delicious, and your photographs are so beautiful! Can’t wait to try them!

  10. lil miss pots n pans says:

    This is gotta try!!

  11. annascuisine says:

    These are great combination. Soup and biscuit. Who wouldn’t want to eat them? These look absolutely delicious!

  12. Annie says:

    Your recipe is similar to my mom’s except she also includes creamed corn. Your pictures and such just reminded me of hers so much…I’ll have to try your recipe the next time it gets cold here. Beautiful blog!

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