Day 36: Cheddar Corn Chowder w/ Buttermilk Cheddar Biscuits

Cheddar Corn Chowder
This could almost be a vegetarian meal, if vegetable broth was used instead of chicken stock, and if you leave out the bacon.  But no one in this house ever wants to leave out the bacon (myself included)!  This is a very smooth, creamy chowder that is very simple to make.  The original recipe is from Ina Garten, but I adjusted the amounts and other details to suit our needs (I'm writing out the quantities I use).  I also don't cook up all the bacon, only what we'll need for 1 dinner and leftovers.  I'll freeze half of the soup, so there's no point in chopping and cooking all that bacon.

8 oz bacon, chopped (less if you want to freeze half the soup)
1/4 cup olive oil
1/2 - 1 large onion
4 TB butter
1/2 cup flour
2 tsp salt
2 tsp pepper
1/2 tsp ground turmeric
10-12 cups chicken stock
6 medium potatoes, medium-diced (bite-size)
1 lb frozen corn (1 small bag or 1/2 large bag)
2 cups half and half
1 cup shredded cheddar cheese

Cook the bacon in the oil in a large pot over medium heat.  When the bacon is crisp, remove it with a slotted spoon and set aside.  Cook the onions in the leftover grease and oil and add salt, pepper, turmeric, and butter.  When the onions are translucent, add the flour.  Cook 1 minute.  Add the chicken stock and potatoes and bring to a boil.  Cook over medium for about 15 minutes, or until the potatoes are tender.  Add the corn and half and half.  Add the cheese and cook for about 5 more minutes.  Season to taste with salt and pepper.  Serve with a little extra cheese on top and bacon for garnish.

Buttermilk Cheddar Biscuits
I think this is another Ina Garten recipe.  It's been in my own family recipe book for so long--we love it!  You can make the dough up ahead of time and keep it refrigerated, but there have been nights when I've made it all at once right before dinner.  If you make the dough in a food processor, it's so easy and quick.  One thing I love about biscuits is that shape doesn't matter.  You can literally just plop a handful of dough down on the baking sheet and move on--no need to roll it or shape it or fuss with it at all.  After the egg wash, I sprinkle some extra cheddar cheese on top and some sea salt.  Randy likes to break these apart and add to his soup.

2 cups flour
1 TB baking powder
1 1/2 tsp kosher salt
12 TB cold butter
1/2 cup cold buttermilk
1 cold egg
1 cup shredded cheddar cheese
1 egg + water for an egg wash

Preheat oven to 425*.  Combine the flour, baking powder, and salt with the butter either in a food processor or an electric stand mixer.  Mix until the butter is the size of peas.  Mix together the buttermilk and egg.  Add to the flour/butter mixture and pulse just until the dough comes together.  Add the cheddar cheese and pulse a few more times.  When the dough has come together, break into 8 pieces and place them on a baking sheet with parchment paper.  Brush with the egg wash.  Bake for 20-25 minutes.