Sweet Corn And Bacon Chowder With Cheddar Drop Biscuits

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

American · 45 min · Pork · high-protein

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Ingredients

• 3 slices thick-cut bacon
• 2 1/2 cups frozen corn
• 1 medium, diced russet potatoes
• 1 medium, diced yellow onion
• 3/4 cup whole milk
• 1/4 cup heavy cream
• 1/4 cup all-purpose flour
• 1 1/2 tbsp unsalted butter
• 1 cup chicken broth
• 3/4 cup self-rising flour
• 1 1/2 tbsp cold butter for biscuits
• 1/2 cup sharp cheddar, shredded
• 1/4 cup buttermilk
• 1 tbsp total salt, black pepper and thyme

Method (tap to check — screen stays awake)

1. Crisp the bacon in a Dutch oven over medium heat for 8 minutes until it is browned and rigid, then drain it and crumble.
2. Cook the onion in the bacon fat and the 3 tbsp butter for 5 minutes until translucent, then whisk in the all-purpose flour and cook 1 minute.
3. Add the broth and potatoes and simmer 12 minutes until the potato cubes are tender but still holding their edges.
4. Stir in the corn, milk and cream and simmer 8 minutes until the chowder thickens enough to coat a spoon; season with thyme, salt and pepper.
5. Cut the cold butter into the self-rising flour until pea-sized, stir in the cheddar and buttermilk, and drop eight mounds onto a sheet pan.
6. Bake at 450F for 12 minutes until the biscuits are risen and browned on the ridges.
7. Ladle the chowder into bowls, top with the crumbled bacon, and serve the hot biscuits alongside.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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