topic Re: Chicken Chowder and Biscuits for Dinner tonight in Recipes

Chicken Chowder and Biscuits for Dinner tonight

IamMrsG — Sat, 18 Mar 2017 15:25:36 GMT

We've already reached our high temperature for the day, with snow / rain coming this afternoon. It's "comfort food" day at the Gs'.

Cheddar Chicken Chowder
The original recipe was found in Cooking Light magazine.

2 bacon slices
Cooking spray
1 pound skinned and boned chicken breast -- cut into bite-size pieces
1 cup chopped onion
1 cup diced red bell pepper
2 garlic cloves -- minced
4 ½ cups fat-free chicken broth
1 3/4 cups diced peeled red potatoes
2 1/4 cups frozen whole-kernel corn
½ cup all-purpose flour
2 cups 2% low-fat milk
3/4 cup shredded cheddar cheese -- (3 ounces)
½ teaspoon salt
1/4 teaspoon pepper

Cook bacon in a Dutch oven coated with cooking spray over medium-high heat until crisp. Remove bacon from pan. Crumble; set aside.

Add chicken, onion, bell pepper, and garlic to bacon fat in pan; sauté 5 minutes.

Add broth and potatoes; bring to boil. Cover, reduce heat, and simmer 20 minutes or until potatoes are tender. Add corn; stir well.

Place flour in a bowl. Gradually add milk, stirring with a whisk until blended; add to soup. Cook over medium heat 15 minutes or until thick, stirring frequently. Stir in cheese, salt, and pepper. Top with crumbled bacon.

________________

I've tried many biscuit recipes. This is the best I've found and the one I keep going back to.

Cloud Biscuits

2 cups all-purpose flour
1 Tablespoon sugar
4 teaspoons baking powder
½ teaspoon salt
½ cup shortening
1 beaten egg
2/3 cup milk (see note)

Sift together flour, sugar, baking powder and salt. Cut in shortening ‘til mixture resembles coarse crumbs. Combine egg and milk; add to flour mixture all at once. Stir until well mixed.

Turn out on lightly floured surface; knead gently with heel of hand about 20 strokes. Roll dough to 3/4-inch thickness. Dip 2-inch biscuit-cutter in flour; cut straight down through dough – no twisting! Place on un-greased baking sheet (3/4 inch apart for crusty biscuits, closer together for soft sides). If desired, chill 1-3 hours.

Preheat oven to 450º. Bake 10-14 minutes or until golden brown. Makes about 2 dozen.

Note: For drop biscuits, increase milk to 3/4 cup. Omit kneading. Drop dough from tablespoon onto baking sheet. Bake as above.

Mrs. G's note: I use buttermilk and the rolled out / biscuit-cutter method.

Re: Chicken Chowder and Biscuits for Dinner tonight

Mermaid22 — Sat, 18 Mar 2017 17:54:30 GMT

thank you so much for the recipes! That sounds so good!!!

Re: Chicken Chowder and Biscuits for Dinner tonight

ECBG — Sat, 18 Mar 2017 22:21:43 GMT

@IamMrsG wrote:
We've already reached our high temperature for the day, with snow / rain coming this afternoon. It's "comfort food" day at the Gs'.

Cheddar Chicken Chowder
The original recipe was found in Cooking Light magazine.

2 bacon slices
Cooking spray
1 pound skinned and boned chicken breast -- cut into bite-size pieces
1 cup chopped onion
1 cup diced red bell pepper
2 garlic cloves -- minced
4 ½ cups fat-free chicken broth
1 3/4 cups diced peeled red potatoes
2 1/4 cups frozen whole-kernel corn
½ cup all-purpose flour
2 cups 2% low-fat milk
3/4 cup shredded cheddar cheese -- (3 ounces)
½ teaspoon salt
1/4 teaspoon pepper

Cook bacon in a Dutch oven coated with cooking spray over medium-high heat until crisp. Remove bacon from pan. Crumble; set aside.
Add chicken, onion, bell pepper, and garlic to bacon fat in pan; sauté 5 minutes.

Add broth and potatoes; bring to boil. Cover, reduce heat, and simmer 20 minutes or until potatoes are tender. Add corn; stir well.

Place flour in a bowl. Gradually add milk, stirring with a whisk until blended; add to soup. Cook over medium heat 15 minutes or until thick, stirring frequently. Stir in cheese, salt, and pepper. Top with crumbled bacon.
________________

I've tried many biscuit recipes. This is the best I've found and the one I keep going back to.

Cloud Biscuits

2 cups all-purpose flour
1 Tablespoon sugar
4 teaspoons baking powder
½ teaspoon salt
½ cup shortening
1 beaten egg
2/3 cup milk (see note)

Sift together flour, sugar, baking powder and salt. Cut in shortening ‘til mixture resembles coarse crumbs. Combine egg and milk; add to flour mixture all at once. Stir until well mixed.

Turn out on lightly floured surface; knead gently with heel of hand about 20 strokes. Roll dough to 3/4-inch thickness. Dip 2-inch biscuit-cutter in flour; cut straight down through dough – no twisting! Place on un-greased baking sheet (3/4 inch apart for crusty biscuits, closer together for soft sides). If desired, chill 1-3 hours.

Preheat oven to 450º. Bake 10-14 minutes or until golden brown. Makes about 2 dozen.

Note: For drop biscuits, increase milk to 3/4 cup. Omit kneading. Drop dough from tablespoon onto baking sheet. Bake as above.

Mrs. G's note: I use buttermilk and the rolled out / biscuit-cutter method.

@IamMrsG,Thanks for a wonderful looking recipe! I do biscuits like yours and add a teaspoon of sugar. Oh! My!!!

Re: Chicken Chowder and Biscuits for Dinner tonight

Kachina624 — Sun, 19 Mar 2017 00:18:43 GMT

Sounds delicious. All we need is the time and location and we'll all be over. Mr G is eating well again.

Re: Chicken Chowder and Biscuits for Dinner tonight

IamMrsG — Sun, 19 Mar 2017 04:20:08 GMT

Kachina624 wrote, in part: ". . .All we need is the time and location and we'll all be over. . ."

@Kachina624, you remind me of the old song, Y'all come.