Broccoli-Cheddar Chowder
Ingredients~
* 1 can condensed cream of cheddar soup
* 1 can of milk
* 1 head of broccoli, chopped coarsely (If you choose to include the stalk, you should peel the outer layer so it is not so tough)
* ½ cup of hash brown potatoes
* ½ cup of frozen whole kernel corn
Directions
1. Whisk together milk and soup in a large saucepan, making sure the soup is completely mixed with the milk.
2. Bring to a boil over medium high heat, stirring occasionally.
3. Add chopped broccoli. Bring to a boil and let simmer for about 5 – 8 minutes. If you prefer the broccoli to be softer, let it boil longer as suits your taste.
4. Reduce heat to medium low.
5. Add hash browns and corn and stir well. Simmer for about 8 - 10 minutes, stirring frequently to prevent the hash browns from sticking.
6. Serve with cheddar biscuits (see below).
Makes four servings (or two large ones).
Cheddar Biscuits
Ingredients~
* ½ cup butter or margarine
* 2 cups all-purpose flour
* 1 tbsp sugar
* 3 tsp baking power
* 1 tsp salt
* 1 cup milk
* ¾ cup coarsely grated cheese
* 1 tbsp corn meal to cover baking sheet – optional, if you like the biscuits to have a crisper bottom
Directions
1. Heat oven to 450 degrees.
2. Cut together butter, sugar, baking power, cheese and salt with pastry cutter until mixture resembles fine crumbs.
3. Stir in milk until the dough leaves the side of the bowl.
4. Turn dough out onto lightly floured surface and knead about 10 times.
5. Drop dough by spoonfuls onto a baking sheet which has been lightly greased and dusted with corn meal.
6. Bake until golden brown, about 10 - 12 minutes.
7. Remove from baking sheet immediately and serve as soon as possible.
Makes about 1 dozen biscuits.
Ingredients~
* 1 can condensed cream of cheddar soup
* 1 can of milk
* 1 head of broccoli, chopped coarsely (If you choose to include the stalk, you should peel the outer layer so it is not so tough)
* ½ cup of hash brown potatoes
* ½ cup of frozen whole kernel corn
Directions
1. Whisk together milk and soup in a large saucepan, making sure the soup is completely mixed with the milk.
2. Bring to a boil over medium high heat, stirring occasionally.
3. Add chopped broccoli. Bring to a boil and let simmer for about 5 – 8 minutes. If you prefer the broccoli to be softer, let it boil longer as suits your taste.
4. Reduce heat to medium low.
5. Add hash browns and corn and stir well. Simmer for about 8 - 10 minutes, stirring frequently to prevent the hash browns from sticking.
6. Serve with cheddar biscuits (see below).
Makes four servings (or two large ones).
Cheddar Biscuits
Ingredients~
* ½ cup butter or margarine
* 2 cups all-purpose flour
* 1 tbsp sugar
* 3 tsp baking power
* 1 tsp salt
* 1 cup milk
* ¾ cup coarsely grated cheese
* 1 tbsp corn meal to cover baking sheet – optional, if you like the biscuits to have a crisper bottom
Directions
1. Heat oven to 450 degrees.
2. Cut together butter, sugar, baking power, cheese and salt with pastry cutter until mixture resembles fine crumbs.
3. Stir in milk until the dough leaves the side of the bowl.
4. Turn dough out onto lightly floured surface and knead about 10 times.
5. Drop dough by spoonfuls onto a baking sheet which has been lightly greased and dusted with corn meal.
6. Bake until golden brown, about 10 - 12 minutes.
7. Remove from baking sheet immediately and serve as soon as possible.
Makes about 1 dozen biscuits.
