Corn Chowder Topped with Biscuits

Corn chowder makes the rotation quite often in our house. It's creamy rich flavor is perfect for a rainy evening, and topped with a biscuit it makes for excellent comfort food in my humble opinion. On top of that the majority of the ingredients are pantry staples so it's a great go to meal when there is "nothing to eat".

What you need

1 tbs oil

2 potatoes scrubbed and diced

1 bag of frozen corn (10 oz)

1/4 tsp salt

4 cups stock (such as corn)

2 tbs cornstarch

2 tbs water

1 cup of milk

1 tsp creole seasoning

1/4 tsp pepper

1 cup of milk

salt and pepper to taste

your favorite biscuits, I used half whole wheat, half white wheat drop biscuits that I made with the kids. You will note that while they are not very pretty, they were made with little hands, lots of love, and lots of pride. My daughter loves to be a part of the dinner process.

What to do

Heat the oil in a large pot over medium heat.

Add the potatoes and 1/4 tsp salt, cook for five minutes. Stir and cook five more minutes.

The potatoes should be tender and almost cooked through. Test one.

Add the bag of corn, and the stock.

Mix together the cornstarch and the water in a bowl and add. Stir well.

Bring chowder to a boil. Boil for about 8 minutes. The potatoes should be done, and the soup should have thickened.

Remove from heat and add the milk, creole seasoning, salt, and pepper to taste.

Serve topped with biscuits.

You can find my recipe for smokey corn chowder with sweet potatoes and baby spinach here.