My mom makes a Cheddar Corn Chowder that is SO scrumptious. In fact I think it’s my most favourite soup ever. So I make often it but switch things up because it’s a really versatile recipe.
It seems to be my go to recipe when I have soup stock in the fridge and left over potatoes. Yum!
Pair a big bowl of this soup up with some fresh & hot pumpkin biscuits, and you’ve got dinner made…in less than 1 hour no less! Perfect for those chilly busy weeknights!
Oh, and in case you were wondering, these biscuits are SO good. So, so good. Very light pumpkin flavour, mostly just flaky and buttery goodness! And they’re a great way to use up any leftover canned pumpkin you have left after making pumpkin loaves or pumpkin pie.
- Get your soup started first. While the soup is simmering for its first 20 minutes, you can start your biscuits.
- Get your biscuits in the oven about 25 minutes before you plan on eating, that way they are nice and hot!
- 1 3/4 cup flour
- 2 tbsp brown sugar
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp baking soda
- 6 tbsp chilled butter (cut into pieces)
- 3/4 cup pure pumpkin puree ((not pumpkin pie filling))
- 1/3 cup buttermilk
Chicken Corn Chowder:
- 3 tbsp butter
- 1 onion (chopped)
- 1 large potato (peeled and diced)
- 1 bay leaf
- 1/4 tsp sage
- 2 tbsp flour
- 2 cups chicken stock (I like to use homemade)
- 1 1/4 cups light cream
- 1/4 cup dry white wine
- 1 cups can corn (or 1 1/2 frozen corn niblets)
- 2 cups grated cheddar cheese
- 3/4 cup shredded cooked chicken
Pumpkin Biscuits (makes 8 biscuits):
- Preheat your oven to 425 degrees.
- Whisk together flour, sugar, baking powder, salt and baking soda.
- Using a pastry cutter, cut in the chilled butter, until it looks like coarse meal, with some pea sized butter pieces remaining.
- In a separate bowl, combine the pumpkin puree and buttermilk.
- Then add the pumpkin/buttermilk mixture to the flour.
- Stir with a fork, but don’t over mix.
- Then turn the dough out onto a floured surface, and knead into a ball. It is supposed to be lumpy – that’s what makes them so buttery and crumbly!
- Then flatten the ball into a disc shape, about 1 inch thick. The disc should be big enough to get 8 biscuits cut out of it.
- Using a biscuit cutter or some other circle shape (like a cup), cut out 8 biscuits. Or you could use a pizza cutter. I like this method the best (it’s less wasteful) – just cut it like you would a pizza, into 8 pieces.
- Bake for 20-25 minutes, rotating the pan half way through baking.
Chicken Corn Chowder:
- In a skillet melt the butter, and add the onion, potato, bay leaf and sage. Cook for about 5 minutes, or until the onions are soft but not browned.
- Add the flour, mix well, and cook for about 1 minute.
- Then whisk in the chicken stock and cream. Bring to a boil then reduce heat, and simmer the soup for about 20 minutes, making sure to stir often.
- After this time, add the wine, corn and chicken. Simmer until everything is warmed through, about 5 minutes.
- Remove the bay leaf, and remove the soup from the heat.
- Stir in the cheese until melted.
- Serve and enjoy!
This is a very versatile soup. Here are a few ideas on how you can make it:
– Instead of the potato, you can add 3/4 cup left over mashed potatoes.
– You can add in a can of creamed corn if you want to thicken it up even more. (I always do this.)
– If you would prefer a vegetarian option, just leave out the chicken, and use vegetable broth instead of chicken broth.