Corn Chowder with Buttermilk Biscuit Topping
|
I created this dish for my vegetarian daughter for Thanksgiving. It is a rich and hearty dish, and perfect for a cold blustery day. This recipe is served in individual sized ramekins, hot out of the oven.
T=Tablespoon t=teaspoon Corn chowder ingredients: 4 T butter 5 T flour 4 cups "No-Chicken Broth" (I like this vegetarian broth because the color is yellow) 1 cup whole milk 1 med. onion, diced 1 stalk of celery, diced 4 T diced green pepper 1 T pimento 3 large red potatoes, skinned and cut into cubes 1 16oz. bag of frozen corn 1 medium carrot, skinned and diced 1/2 t red pepper flakes 1 t thyme (dried) Salt to taste Biscuit Topping 1 1/2 cups all-purpose flour 3/4 cup yellow cornmeal 2 t baking powder 1/2 t baking soda 1 t salt 1/2 cup (1 stick) cold unsalted butter, cut into small pieces 1 cup buttermilk 3 T honey Chowder Directions: 1. Melt butter in pot and saute the onions, celery, and green pepper until onions are translucent. 2. Add flour and saute for a couple minutes until flour is well blended. 3. Add broth one cup at a time whisking lightly between each addition until it thickens. 4. Add potato, carrot, thyme, and red pepper flakes. Cover and cook over low heat until potatoes and carrots are cooked through (about 20 minutes). Do not overcook. 5. Add corn and pimento and cook until heated through. 6. Stir in milk. Gently stir until hot, but not boiling. Add salt. 7. Pour soup into ramekins leaving about 1/2 inch space at the top for the biscuit batter. 8. Place ramekins on a flat baking pan. Biscuit Topping: Preheat oven to 375 degrees with rack in the center. 1. In a large bowl, whisk together flour, cornmeal, baking powder, baking soda, and salt. 2. With a pastry cutter, cut in 1/2 cup cold butter until mixture resembles coarse crumbs. You can also pulse this in a food processor. 3. In a small bowl, whisk together buttermilk and honey. Add to flour mixture and stir with a fork until dough just comes together (dough will be slightly sticky, do not over-mix). 4. With two large spoons, gently drop dollops of batter on top of soup in each ramekin. 5. Place baking pan with ramekins in the oven and bake for 15 to 20 minutes until topping is golden. Serve right away. Soup can be made a day ahead of time. Gently heat up the chowder before ladling into ramekins. |
Variations for non-vegetarians
I purchased my ramekins from Crate & Barrel. They have a few different sizes. I chose ones that hold 1 cup of liquid with some space left at the top. |