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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 ΒΌ 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! |