Dec 28, 2011

Southwest Corn Chowder + Lion House Angel Biscuits

My sister-in-law made this yummy soup for Christmas Eve a few years ago and I've been loving it ever since. She got the recipe from her sister-in-law in more of a "little of this, little of that" kind of format. I've cleaned it up a bit and added these fantastic Lion House Angel Biscuits. This is a large recipe so either serve it to a large crowd, or plan to have awesome leftovers. It freezes well, too! The soup is super creamy with sweet corn and a lot of flavor. The biscuits are light and buttery and amazing. This is the perfect way to heat up these cold, winter nights.

Southwest Corn Chowder

2 medium onions, chopped
4 cloves garlic, minced
1 T olive oil
1 rotisserie chicken
2 (26 oz) family size cans cream of mushroom soup 
32 oz frozen corn
1 (7 oz) can green chilies [or two (4 oz) cans]
2 (14.5 oz) cans diced tomatoes
3 cups milk
3 cups water
1 bunch cilantro, chopped
16 oz monterey jack cheese
1 tsp chili powder
1 tsp red pepper flakes

Sauté onions in olive oil on medium heat until translucent and fragrant. Add garlic and sauté 2-3 minutes more. 
Remove meat from rotisserie chicken and add to pot, along with soup, corn, chilis, tomatoes, milk, and water. Cook on medium heat until heated through and slightly bubbly. Remove from heat and add cilantro, cheese, chili powder, and red pepper flakes. Stir until smooth. Serve hot.

Lion House Angel Biscuits
(my notes are in italics)

1 package (2 1/4 tsp) active dry yeast
1/4 cup warm water
5 cups all-purpose flour
1 tsp salt
1/4 cup granulated sugar
2 cups buttermilk
3 tablespoons butter, melted (I use a whole dang stick... don't hold back!)

Preheat oven to 400 degrees and grease a cookie sheet. 
Dissolve yeast in warm water and set aside. Measure all the dry ingredients and stir together. Cut in the shortening with a pasty cutter or two knives. Add yeast to the buttermilk, then add this to the first mixture. Mix well with a fork, wooden spoon, or your hands. Turn out on floured counter and pat to desired thickness. (I make them about 3/4" thick.) Cut biscuits with a round biscuit cutter or glass cup. Dip biscuits in melted butter and place on greased pan. (Don't bother greasing... you've got plenty of butter going on.) Bake 12 minutes, or until golden brown on top.

Note: You may bake these at once or leave on the counter for a while (30-40 minutes) before baking. They can also be frozen, unbaked, if covered first with plastic wrap and then foil. To use, remove from freezer and allow to thaw completely. Remove wraps and bake as instructed above. 

1 comment:

Unknown said...

In your directions for the biscuits, you mention cutting in the shortening with a pastry cutter. However, your ingredient list does not include shortening. How much shortening is needed for the recipe?

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