Shrimp and Corn Chowder w/ Cheddar Bay Biscuits

  • 6 cups of Chicken Stock
  • 1.5 lb shrimp deveined and shelled (keep shells)
  • 1.5 lb crab meat (keep shells)
  • 1/2 lb diced Kielbasa
  • 3 ears of corn cut off corn and keep corncobs
  • 3 stalks of celery diced
  • 1 stick butter
  • 1 large yellow pepper diced
  • 2 cans cream of celery soup
  • 1 large onion diced
  • paprika
  • Cooking With Greens Creole Blend
  • Cooking With Greens Spicy Seafood Blend
  • 2 large potatoes, diced
  • 1 qt heavy cream
  • chives diced
In large pot combine chicken stock, corn cobs , crab and shrimp shells. Bring to boil for 10 minutes. Drain and keep stock. In large saucepan, add butter, celery, peppers and onions. Cook until translucent. Add potatoes, Kielbasa and enough stock to cover mixture. Cover and boil until potatoes soften. Transfer this mixture to the large pot with remaining stock. Add corn and cream of celery and bring to boil. season to taste. Add crab and shrimp. Bring to boil and reduce. Serve in bowl and add chopped chives and sprinkle with Seafood Blend. Enjoy!
  • 2 cups Bisquick Mix
  • 2/3 cup milk
  • 1/2 cup shredded cheese
  • 6 tbsp butter
  • 1/2 tsp Cooking with Greens Go To Blend
  • 1/2 tsb Cooking With Greens Seafood Blend
  • chopped chives
Preheat oven to 450 degrees. combine Bisquick mix, cheese, Go To Blend, milk, and only 4 tbsp butter(save 2 tsbsp). Place on cookie sheet in small to medium balls. Cook 8 to 10 mins. While cooking, mix remainder 2 tbsp butter and seasonings. Brush atop biscuits once they leave oven.

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