How to make it

  • Preheat oven to 400 F
  • In a medium pot, render the bacon until it is just starting to crisp,
  • Add onion, corn, and thyme, saute until onion is translucent.
  • Add potato and saute 1 minute. Add water and cover.
  • Simmer for 10-15 minutes until potato is tender.
  • Add the fish and cover for 5 minutes. Add water to just cover it needed.
  • Add the half and half, While it is heating start the shrimp.
  • In a frying pan add the olive oil and butter.
  • When the butter melts add the garlic and shrimp.
  • Saute for 2-3 minutes until the shrimp is just cooked.
  • Add the flour and cooked 30 sec more.
  • Stir shrimp roux into the soup.
  • Gently simmer for a few minutes until slightly thickened.
  • Pour into a 7' or 8" round casserole pan (6 to 8 c capacity)
  • Place in oven while making biscuit dough
  • Biscuits

  • Mix the Bisquick, grated cheese and butter milk. The dough should be moist and sticky.
  • Turn out on a floured surface and gently pat into the shape of the casserole dish.
  • Remove the casserole from the oven and using a spatula, slide the biscuit covering over the chowder.
  • Bake for 20-30 minutes, until golden. Heating the stew before adding the biscuit crust will really help the bottom of the crust cook.
  • Mix the melted butter, garlic, and herbs together.
  • Brush/pour it all over the casserole when it is finished baking.
  • Options
  • If you want to serve it in individual bowl, bake the biscuits separately. Just drop the dough on a cookie sheet and pat to 1/2" high and in the approximate diameter of the bowls used to serve. You will need to reduce baking time to 10-12 minutes. Brush with the herbed butter.
  • Ladle the hot chowder into bowls and cover with the baked biscuits.

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