- 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.