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Shrimp Chowder w/ Herb Drop Buscuits

Prep Time 1 hour
Cook Time 1 hour 30 minutes
Servings 6

Ingredients

  • 4 Slices Bacon Chopped
  • 6 Scallions Sliced
  • 1 Fennel Bulb Cored and Chopped
  • 4 Cloves Garlic Chopped
  • 5 Tbsp All-Purpose Flour
  • 1 ¾ Cup Chicken Stock
  • ⅔ Cup Heavy Cream
  • 1 ¼ Cup Frozen Corn Kernels Thawed
  • 1 Tbsp Fresh Dill Chopped
  • Kosher Salt
  • Black Pepper Freshly Ground
  • 1 LB Medium Shrimp - Peeled and Deveined Coarsely Chopped

For Herb Drop Biscuits

  • 1 ¼ Cup Self-Rising Flour Spooned and Leveled
  • 1 Tsp Baking Powder
  • 2 Tbsp Fresh Flat Leaf Parsley Chopped
  • 1 Tbsp Fresh Dill Chopped
  • 1 Scallion Chopped
  • ¼ Cup Unsalted Butter Chilled
  • ½ Cup Buttermilk

Instructions

  • Preheat over to 425° F. Lightly grease a 2-Quart baking dish
  • Cook bacon in a large saucepan over medium heat until crisp, 4-6 minutes. Remove with slotted spoon to a towel-lined plate; reserve drippings.
  • Add scallions, fennel, and garlic to drippings and cook, stirring occasionally, until tender, 3-4 minutes.
    Sprinkle flour over scallion mixture and cook, whisking constantly, 1 minute.
    Gradually, whisk in stock and cream, scraping up brown bits from the bottom of the saucepan.
  • Bring to a boil. Reduce heat and simmer, stirring occasionally, until thickened, 4-6 minutes.
    Stir in bacon, corn, dill, and ¾ teaspoon each salt and pepper.
    Remove from heat and stir in shrimp.

Make Herb Drop Biscuits

  • Combine flour, baking powder, parsley, dill and scallion in a bowl. Cut in unsalted butter with two forks or a pastry blender until crumbly. Add buttermilk and stir just until dry ingredients are moistened.
  • Transfer mixture to prepared dish. Drop biscuits (about 8 or 9) over mixture. Bake until biscuits are golden brown, 24-26 minutes.
  • Let stand 10 minutes before serving.