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CORN CHOWDER AND BIG DADDY BISCUITS

I thought I would send you a quick supper menu that is a nod to celebrating everything Irish. If you can boil potatoes then you can champion this recipe like a 5-Star chef and end up with a hearty, warm and creamy decadent soup. I have been making this soup since the last century and it continues to be one of our absolute favourites. When I say it is a quick supper soup, I mean it can take less than 30 minutes to make once you have the potatoes peeled and chopped. You can buy the bacon bits, microwave or just fry a few extra strips at breakfast and store in the fridge.

I often pair this with home-made biscuits. I have many such recipes but this one is always a winner!

“The Big Guy” is in LOVE with this Corn Chowder Soup and does not have a preferred beverage to recommend… check back next month!

CORN CHOWDER

Ingredients:

4-5 medium size potatoes, peeled and chopped to bite-size pieces.

1 can mushroom soup

1 can cream corn (Small can for 2 seniors!)

3 cups milk

1 tsp salt

Pepper to taste

2-3 strips of bacon, fried crisp and crumbled

Method:

1. Chop enough potato to fill ¼ a medium-sized soup pot. Just barely cover them with water and add 1 tsp of salt. Boil 10-15 minutes.

2. Add mushroom soup, cream corn, milk, bacon bits and pepper.

3. Reduce the heat to simmer and stir often.

4. If you prefer a thicker soup, remove some of the potatoes, mash then return to the pot.

Serve right from the pot on the stove!

BIG DADDY BISCUITS

Ingredients:

2 cups flour

1 Tbsp baking powder

1 tsp salt

1 Tbsp white sugar

1/3 cup cold butter

1 cup milk

Method:

Heat oven to 425 F.

1. Combine dry ingredients in a medium size bowl.

2. Cut in cold, cold butter.

3. Stir in the milk.

4. Turn onto a floured board and press to 1” thick round.

5. Cut in 4 somewhat equal sizes.

6. Bake on ungreased baking sheet for 10-12 minutes.

Serve hot from the oven smothered in more butter!