Sunday, December 19, 2010

Corn and Cheddar Chowder

One of my favorite things about fall and winter is that I get to make soup, soup and more soup!! Many years ago, my sister Kylla and I received a bunch of recipes through the mail from a company called "Grandma's Kitchen." One of their best recipes is for Corn and Cheddar Chowder. It's hearty, rich, filling and just downright delicious. I made it last night for dinner with an oven roasted pork loin and homemade buttermilk biscuits (recipe included). The biscuits are also a Grandma's Kitchen recipe.

Corn & Cheddar Chowder
Note: I double this recipe to ensure we have leftovers, but the recipe below is the single recipe.
1 medium onion
1 medium red bell pepper (I don't usually use this, but it is delicious if you do)
1 tbs butter
2 tbs AP flour
2.5 cups chicken broth
1 (16 ounce) can cream-style corn
1 cup frozen whole kernel corn (or you can used canned, but drain first)
1/2 tsp hot pepper sauce (optional)
3/4 cup shredded sharp Cheddar cheese
Black pepper

1. Chop onion and set aside. Chop red bell pepper; place in small bowl.
2. Melt butter in large saucepan over medium heat. (This is the pot you'll use to make the soup, so make sure it's large enough to hold soup.) Add onion; cook and stir 5 minutes. Sprinkle onion with flour; cook and stir 1 minute.
3. Add chicken broth to saucepan; bring mixture to a boil, stirring frequently. Add cream-style corn, corn kernels, bell pepper and hot pepper sauce; reduce heat to low. Cover and simmer chowder an additional 15 minutes.
4. Gradually whisk in Cheddar until melted. Continue whisking until all cheese has been added and is melted. Remove from heat.
5. Ladle into soup bowls; sprinkle with pepper. Serve immediately.

I garnished mine with fresh chives. Nothing better than the fresh, light onion taste mixed with this delightful soup!!

Sure-Fire Buttermilk Biscuits
3 cups AP flour
1 tbs baking powder
1 tbs granulated sugar
1 tsp baking soda
1/2 tsp salt
2/3 cup shortening
1 cup buttermilk
*Remember that if you don't have buttermilk, take 1 cup of milk and add 1 tbs. vinegar or fresh lemon juice. Let sit for 5 minutes, stir and use.

1. Combine flour, baking powder, sugar, baking soda and salt in food processor. Add shortening in chunks and pulse until mixture resembles fine crumbs.
2. Add buttermilk all at once. Pulse until the mixture forms into a soft dough that leaves the sides of the bowl.
3. Preheat oven to 450 degrees.
4. Turn out dough onto well-floured surface. Knead dough 10 times; roll into 8-inch square. Cut dough into sixteen 2-inch squares (or heart shaped, like me!!). Place biscuits on large ungreased baking sheets.
5. Bake until biscuits are light golden, about 10-12 minutes. Serve warm.

These were great the next morning with butter and jam for breakfast, too!!

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