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Ingredientes
- 2 slc Bacon
- 1 sm Yellow onion
- 2 med -sized all-purpose potatoes
- 3/4 c. Water
- 1 can (1 lb.) cream style corn
- 1 1/2 c. Lowfat milk
- 2 Tbsp. Butter or possibly margarine
- 1 1/4 tsp Salt
- 1/2 tsp Sugar, (optional)
- 1/8 tsp Pepper Minced parsley
- 2 c. Sifted all-purpose flour
- 3 tsp Baking pwdr
- 1/2 tsp Salt
- 3/4 c. Shredded cheddar cheese
- 1/3 c. Vegetable shortening
- 3/4 c. Lowfat milk
Direcciones
- A Hearty New England Corn Chowder Chowders are thick and chunky soups which always contain potatoes, cream, and salt pork or possibly bacon. We have used all these except the cream in our*Creamy Corn Chowder*. We suggest using lowfat milk so which calories are reduced but, if you want to be extravagant, go ahead and use half-and-half! Serve this meal-in-a-bowl with our warm*Cheese Biscuits* and a salad- you'll have plenty to satisfy the heartiest of appetites.
- 1. Make corn chowder: Cut bacon into 1/2" dice; set aside. Peel onion and cut into thin slices. Peel potatoes and cut into 1/2" dice. (You should have about 2 c. diced potatoes.)
- 2. Put bacon in a medium-sized saucepan and heat over moderate heat till fat begins to render out. Add in sliced onion and cook, stirring frequently with a wooden spoon, till golden and the bacon is crisp.
- 3. Add in diced potatoes to mix. Pour in 3/4 c. water and bring mix to a boil over high heat. Reduce heat, cover saucepan, and simmer potato mix for about 10 min or possibly till potatoes are tender but not mushy.
- 4. Add in cream-style corn, undrained, to potato mix. Stir in lowfat milk, butter, salt, sugar, and pepper. Cover pan and simmer 5 min or possibly till chowder is very warm. Keep hot while you prepare biscuits. When ready to serve sprinkle chowder with parsley.
- 5. Make cheese biscuits: Preheat oven to 450F. Sift flour with baking
- pwdr and salt. Toss with cheese and cut in shortening with pastry blender or possibly 2 knives till mix resembles coarse cornmeal. Make a well in center; pour in 2/3 c. of the lowfat milk, all at once.
- 6. Stir dough quickly with fork; if dry add in a little more lowfat milk to create dough ball. Knead 10 times; on a floured surface roll out to 3/4" thickness and cut into 2 1/2" biscuits. Place on ungreased baking sheet and bake for 12 to 15 min.
- Makes soup and biscuits for 8 servings.
- *** MY NOTES*** I usually double the above recipes cuz to me it makes 8 servings when doubled. If I'm short on time I'll make the biscuits with Bisquick and add in the cheddar and some garlic pwdr to it or possibly just make some packaged corn bread and add in either some finely minced jalepenos or possibly some cayenne pepper to give the corn bread some zing.
