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Respected Contributor
Posts: 2,744
Registered: ‎08-29-2010

Chicken Chowder and Biscuits for Dinner tonight

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.

Strive for respect instead of attention. It lasts longer.
Contributor
Posts: 33
Registered: ‎05-03-2016

Re: Chicken Chowder and Biscuits for Dinner tonight

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

Honored Contributor
Posts: 9,467
Registered: ‎01-08-2011

Re: Chicken Chowder and Biscuits for Dinner tonight


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!!!

Honored Contributor
Posts: 21,090
Registered: ‎03-10-2010

Re: Chicken Chowder and Biscuits for Dinner tonight

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

New Mexico☀️Land Of Enchantment
Highlighted
Respected Contributor
Posts: 2,744
Registered: ‎08-29-2010

Re: Chicken Chowder and Biscuits for Dinner tonight

[ Edited ]

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.

 

 

Strive for respect instead of attention. It lasts longer.

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