Think of Chowder Biscuit Bake like this… it has everything you love about a warm and gooey chicken pot pie, like the rich and creamy roux, the juicy veggies, and the mouthwateringly savory flavors. It just swaps the chicken for some pink, plump shrimp and trades the boring crust for some fluffy, herb-seasoned biscuits. That’s a pretty fair deal, huh? It’s pretty magnificent, really. Switch up your comfy and cozy a little bit with this Chowder Biscuit Bake! You’ll be glad you did!
Ingredients
For the shrimp chowder:
- 4 slices bacon, chopped
- 6 scallions, sliced
- 1 fennel bulb, cored and chopped
- 4 cloves garlic, chopped
- 5 tablespoons all-purpose flour
- 1 3/4 cups chicken stock
- 2/3 cup heavy cream
- 1 1/4 cups frozen corn kernels, thawed
- 1 tablespoon fresh dill, chopped
- kosher salt, to taste
- freshly ground black pepper, to taste
- 1 pound medium shrimp, peeled and deveined, coarsely chopped
For the herb drop biscuits:
- 1 1/4 cups self-rising flour, spooned and leveled
- 1 teaspoon baking powder
- 2 tablespoons fresh flat-leaf parsley, chopped
- 1 tablespoon fresh dill, chopped
- 1 scallion, chopped
- 1/4 cup unsalted butter, chilled
- 1/2 cup buttermilk
Directions
Step 1 –Preheat the oven to 425 degrees F.
Step 2 –Lightly grease a 2-quart baking dish with cooking spray.
Step 3 –In a large saucepan over medium heat, cook the bacon until crisp, about 4-6 minutes.
Step 4 –Use a slotted spoon to transfer the cooked bacon to a paper-towel-lined plate and leave the drippings in the saucepan.
Step 5 –Add 6 of the scallions, the fennel, and the garlic to the drippings and cook, stirring occasionally, until tender, about 3-4 minutes.
Step 6 –Sprinkle the all-purpose flour over the scallion mixture and cook, whisking constantly, about 1 minute.
Step 7 –Gradually whisk the stock and the heavy cream into the scallion mixture, while loosening the browned bits from the bottom of the saucepan, and bring to a boil.
Step 8 –Reduce the heat and simmer the chowder mixture, stirring occasionally, until thickened, about 4-6 minutes.
Step 9 –Stir the cooked bacon, the corn, 1 tablespoon of the dill, the salt, and the pepper into the chowder mixture.
Step 10 –Transfer the chowder mixture from the heat and stir in the shrimp.
Step 11 –In a bowl, combine the self-rising flour, the baking powder, the parsley, the remaining dill, and the remaining scallion.
Step 12 –Using two forks or a pastry blender, cut the unsalted butter into the dough mixture until it is crumbly.
Step 13 –Add the buttermilk to the dough mixture and stir until the dry ingredients are just moistened.
Step 14 –Pour the chowder mixture into the prepared dish.
Step 15 –Drop about 8 or 9 dollops of the biscuit batter over the chowder mixture.
Step 16 –Bake the chowder bake until the biscuits are golden-brown and the shrimp is pink, about 24-26 minutes.
Step 17 –Let the chowder bake cool for 10 minutes.
Step 18 –Serve.
