Corn Chowder and Cheddar Tarragon Biscuits

Some days you just need comfort food, you know what I’m saying? Today was gloomy and rainy, and a little bit chilly. It wasn’t necessarily a bad day, but I needed a big bowl of something warm and delicious.

Disclaimer: this recipe is really decadent. It was no holds barred in the Culinary Curiosity kitchen today. I make no apologies. Don’t judge me.

I love chowders. All chowders. Clam chowder. Corn chowder. Potato soup, which is essentially a chowder without any additions. Delicious, creamy goodness that is probably the epitome of comfort; it fills me with joy. And the only thing that can make a chowder even better is fresh biscuits hot from the oven. This time I got a little craftsy and made Cheddar and Tarragon Biscuits which came out beautifully, and I was a little smug.
In all honesty, this meal is pretty labour intensive but believe me when I say that it is so worth it. I used fresh corn, which takes time since you have to cut it off the cob and what not but golly is it worth it. If you don’t want to do that, frozen or canned corn would work too, but there’s just something about fresh corn. It tastes like summer, people. It tastes like summer!
There really isn’t much else to say about this meal except that I am full and satisfied and comforted. If you don’t believe me, try this soup for yourself.

This Culinary Curiosity | Corn Chowder

Corn Chowder

Serves: 8  Prep: 20-25 min  Cook: 30 min

  • 1 package of bacon, chopped
  • 1 onion, chopped
  • 4 garlic cloves
  • 4 cups cooked corn ( approx 8 cobs of fresh corn)
  • 3 cups homemade chicken stock
  • 1 cup water
  • 3 cups baby potatoes, quartered
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp thyme
  • 1 tsp oregano
  • 1 tsp basil
  • 1 cup cream
  • 1/2 cup flour
  • salt and pepper to taste
  • 1 cup grated cheddar cheese and 2 chopped green onions for garnish
  1. In a large stew pot, cook bacon on medium high heat until browned and crisp. Add onion and garlic and stir until onions are translucent.
  2. Add corn, chicken stock, water, potatoes and spices. Stir to combine and bring to a boil. Allow to cook at a boil for ten minutes or until potatoes are tender.
  3.  In a small bowl, whisk cream and flour until smooth. Add to soup and bring back to a boil and reduce to a simmer. Simmer for another ten minutes until broth is thickened.
  4. Garnish with grated cheese and green onion and serve hot with biscuits.

This Culinary Curiosity | Cheddar Tarragon Biscuits

Cheddar and Tarragon Biscuits

Prep: 5 min Bake: 10-14 min Preheat: 450 degrees F
  • 3 cups flour
  • 1 tbsp baking powder
  • 1 tbsp sugar
  • 1 tsp salt
  • 3/4 tsp cream of tartar
  • 2 tbsp tarragon
  • 3/4 cup butter
  • 1 cup aged cheddar cheese
  • 1 cup milk
  1. Preheat oven to 450 degrees. In a large bowl, combine flour, baking powder, sugar, salt, cream of tartar and tarragon. Cut in butter until mixture resembles course crumbs. Make a well in the center of the flour mixture and add milk all at once. Mix just until mixture is moistened and combined.
  2. Turn dough out onto a lightly floured surface and gently roll out until dough is 3/4 inch thick. Cut dough with a floured cookie cutter. Reroll scraps as necessary.
  3. Place dough circles 1 inch apart on an ungreased baking sheet. Bake for 10 to 14 minutes or until golden. Remove biscuits from baking sheet and serve warm.