Shrimp and Corn Chowder with Cheddar Bay Biscuits (Hearty, Creamy, Southern Comfort)

Introduction

Ingredients

For the Chowder

• 6 cups chicken stock
• 1.5 lb shrimp, deveined and shelled (reserve shells)
• 1.5 lb crab meat (reserve shells)
• 1/2 lb diced kielbasa
• 3 ears of corn, kernels cut off (reserve corncobs)
• 3 stalks celery, diced
• 1 stick butter
• 1 large yellow pepper, diced
• 2 cans cream of celery soup
• 1 large onion, diced
• Paprika, to taste
• Cooking with Greens Creole Blend, to taste
• Cooking with Greens Spicy Seafood Blend, to taste
• 2 large potatoes, diced
• 1 qt heavy cream
• Chives, diced (for garnish)

For the Cheddar Bay Biscuits

• 2 cups Bisquick Mix
• 2/3 cup milk
• 1/2 cup shredded cheese
• 6 Tbsp butter, divided
• 1/2 tsp Cooking with Greens Go To Blend
• 1/2 tsp Cooking with Greens Seafood Blend
• Chopped chives, for topping

Instructions

Chowder

1. Make the seafood stock:
   In a large pot, combine chicken stock, reserved corn cobs, and shrimp and crab shells. Bring to a boil for 10 minutes. Strain and reserve the stock.
2. Sauté the vegetables:
   In a large saucepan, melt butter over medium heat. Add celery, yellow pepper, and onion. Cook until translucent.
3. Add potatoes and kielbasa:
   Stir in diced potatoes and kielbasa. Add enough reserved stock to cover the mixture. Cover and boil until potatoes are softened.
4. Combine and simmer:
   Transfer the potato mixture to the large pot with the remaining stock. Add corn kernels and cream of celery soup. Bring to a boil and season with paprika, Creole Blend, and Spicy Seafood Blend to taste.
5. Add seafood and finish:
   Add crab and shrimp. Bring to a boil, then reduce heat and simmer gently until seafood is cooked through.
6. Add cream and serve:
   Stir in heavy cream and heat through. Serve hot in bowls, garnished with chopped chives and a sprinkle of Spicy Seafood Blend.

Cheddar Bay Biscuits

1. Preheat oven to 450°F.
2. Mix the dough:
   In a bowl, combine Bisquick mix, shredded cheese, Go To Blend, milk, and 4 Tbsp of the butter (reserve 2 Tbsp for topping). Mix until just combined.
3. Shape and bake:
   Drop spoonfuls of dough onto a cookie sheet in small to medium balls. Bake for 8–10 minutes, or until golden brown.
4. Make the topping:
   While biscuits bake, melt remaining 2 Tbsp butter and mix with Seafood Blend and chopped chives.
5. Finish:
   Brush hot biscuits with seasoned butter as soon as they come out of the oven. Serve warm alongside chowder.

Tips & Variations

• Use frozen corn if fresh isn’t available.
• Swap kielbasa for smoked sausage or andouille for extra flavor.
• Make it spicier by adding extra Spicy Seafood Blend or a dash of hot sauce.

Frequently Asked Questions (FAQ)

• Shop our Creole Blend, Spicy Seafood Blend, Go To Blend
• Explore more seafood recipes
• Discover comfort food favorites