Рецепт Creamy Corn Chowder With Cheesebiscuits
Ингредиенты
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Инструкции
- Make Corn Chowder: Using a large French Chef's knife, cut bacon into 1/2" dice; set aside. Peel onion and cut into thin slices. Peel potatoes with a floating blade vegetable peeler and cut into 1/2" dice. (You should have about 2 cups diced potatoes.)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 onion is golden and the bacon pcs are crisp.
- Add in diced potatoes to bacon and onion mix. Pour in 3/4 cup 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.
- 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 hot. Keep warm while you prepare biscuits. When ready to serve, sprinkle chowder with parsley.
- Preheat oven to 450 degrees. 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 cup of the lowfat milk, all at once.Stir dough quickly with fork; if dry, add in a little more lowfat milk to create a dough ball. Knead 10 times; on a lightly floured surface, roll 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.