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.
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
- 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.
- 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.
- 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.
- Garnish with grated cheese and green onion and serve hot with biscuits.
Cheddar and Tarragon Biscuits
- 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
- 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.
- 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.
- 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.