Colby Corn Chowder and Ranch Biscuits

Finding a new soup recipe always interests me.  I love soup, but some in my family only accept certain kinds.  To please all, the soup must be creamy, full of flavor and it always helps to accompany it with some bread.

This corn chowder and ranch biscuits surely fit the bill!  My family has now permitted “Soup Night” more often 🙂

(As found in Taste of Home magazine, Spring 2008)

Colby Corn Chowder

6 large potatoes, peeled and cubed

1 teaspoon salt

1 large onion, chopped

1/4 cup butter, cubed

2 cans (14 3/4 ounces each) cream-style corn

4 bacon strips, cooked and crumbled

3 cups milk

8 ounces Colby cheese, cubed

Place potatoes in a Dutch oven or large soup kettle; sprinkle with salt and cover with water.  Bring to a boil.  Reduce heat; cover and simmer until potatoes are tender.  Meanwhile, in a large skillet, saute onion in butter until tender.  Stir in corn and bacon; heat through.  Drain potatoes.  Add milk; heat through.  Stir in corn mixture and cheese.  Serve immediately Yield: 12-14 servings (about 3 quarts).

Ranch Biscuits

2 cups biscuit/baking mix

4 teaspoons dry ranch salad dressing mix

2/3 cup milk

2 tablespoons butter, melted

1 teaspoon dried parsely flakes

1/8 teaspoon garlic powder

In a bowl, stir the biscuit mix, salad dressing mix and milk until combined.  Drop 2 inches apart onto a greased baking sheet.  Bake at 425 degrees for 10-15 minutes or until golden brown.  In a small bowl, combine the butter, parsley and garlic powder; brush over warm biscuits.  Yield: 9 biscuits.  (…and of course, we doubled this recipe!  9 biscuits?!  Who only eats NINE biscuits?!!)


Filed under Children, Family, Recipes

2 responses to “Colby Corn Chowder and Ranch Biscuits

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