Double Chicken Corn Chowder with a Kick and Baking Powder Biscuits

Due to the lazy kick off of my website the plan tonight is to post two recipes to make up for it. There is nothing better then corn chowder on a rainy Oregon day. I do have my classic corn chowder recipe that I always make (yes, I will post that one some day as well) but this week we tried something new that rivaled my classic. This corn chowder got 4 STARS from us. The kick comes from the Old Bay Seasoning which you can adjust depending on how much spice you like. If you don't have, or can't find, Old Bay Seasoning I'm sure you can use any seasoning salt to taste with an added bit of paprika.


6 slices bacon
1 large onion, chopped
2 large unpeeled red potatoes
3 1/2 cups chicken broth
2 cups cooked, shredded chicken - I usually boil a chicken breast or two and shred, you can also use a rotisserie chicken from the store
1 1/2 cups frozen corn
2 cans cream style corn
2/3 cup milk
3 tbsp flour
1-3 teaspoons Old Bay Seasoning


Cook the bacon in a large frying pan or in a Dutch oven over medium heat until crispy. Put the bacon on a paper towel (but not too close to the burner you will be cooking with or you will have a similar experience as me and end up beating out flames with your spoon).
Leave the bacon drippings in the pan and add the chopped onion. Cook until softened. Cut potatoes into 1/4 inch cubes and add to onions. Mix together flour and Old Bay Seasoning. Sprinkle over potatoes and onions and cook, stirring constantly until the spices are fragrant (about 2 minutes). Add chicken broth, raise heat and bring to a boil, stirring frequently. Lower to medium heat, cover and cook until potatoes begin to soften and the mixture thickens slightly (about 7 minutes).
Stir in chicken, corn and milk. Return to a low boil, stirring frequently to prevent sticking. Turn the heat low and simmer, uncovered, until the potatoes are tender and the chowder has a thick, creamy consistency (about 15 minutes). Ladle into soup bowls and crumple a generous serving of bacon over each serving.


Corn chowder is not corn chowder without baking powder biscuits...

2 cups flour
1 tbsp sugar
3 tsp baking powder
1 tsp salt
1/2 cup shortening
1 cup milk

Heat over to 450 F.
Mix together flour, sugar, baking powder, and salt in a medium bowl. Cut in shortening with a pastry blender, fork, or two criss-crossing knives, until mixture looks like fine bread crumbs. Stir in milk.
Drop dough by spoonfuls onto a greased cookie sheet about 1 inch apart.
Bake 10 to 12 minutes or until golden brown. Serve warm and with butter.