Why Make This Recipe
Shrimp Chowder with Herb Drop Biscuits is a delightful dish that combines the sea’s flavor with a hearty chowder base. It is comforting, satisfying, and perfect for any occasion, from family dinners to gatherings with friends. The rich taste of shrimp, combined with fresh herbs and the flaky biscuits on top, makes this chowder a true delight. Everyone will love it!
How to Make Shrimp Chowder with Herb Drop Biscuits
Ingredients:
- Cooking spray, for baking dish
- 4 slices bacon, chopped
- 6 scallions, sliced
- 1 fennel bulb, cored and chopped
- 4 garlic cloves, chopped
- 5 tbsp. all-purpose flour
- 1 3/4 c. chicken stock
- 2/3 c. heavy cream
- 1 1/4 c. frozen corn kernels, thawed
- 1 tbsp. chopped fresh dill
- Kosher salt
- Freshly ground black pepper
- 1 lb. peeled and deveined medium shrimp, coarsely chopped
- 1 1/4 c. (spooned and leveled) self-rising flour
- 1 tsp. baking powder
- 2 tbsp. chopped fresh flat-leaf parsley
- 1 chopped scallion
- 1/4 c. unsalted butter, chilled
- 1/2 c. buttermilk
Directions:
- Preheat your oven to 425 degrees F. Lightly grease a 2-quart baking dish.
- Cook the bacon in a large saucepan over medium heat until crisp, which takes about 4 to 6 minutes. Remove the bacon using a slotted spoon and place it on a towel-lined plate. Keep the bacon drippings in the pan.
- Add the scallions, fennel, and garlic to the drippings. Cook while stirring occasionally until they are tender, about 3 to 4 minutes.
- Sprinkle the flour over the scallion mixture and cook while whisking constantly for 1 minute.
- Gradually whisk in the chicken stock and heavy cream, making sure to scrape up any brown bits from the bottom of the pan.
- Bring the mixture to a boil. Reduce the heat and simmer, stirring occasionally, until it thickens, which should take about 4 to 6 minutes.
- Stir in the bacon, corn, dill, and add 3/4 teaspoon each of salt and pepper. Remove from heat and mix in the shrimp.
- For the Herb Drop Biscuits: In a bowl, combine the self-rising flour, baking powder, parsley, dill, and chopped scallion. Cut in the chilled butter using two forks or a pastry blender until the mix is crumbly.
- Add the buttermilk and stir just until the dry ingredients are moistened.
- Transfer this mixture to your prepared dish. Drop about 8 or 9 biscuits over the shrimp chowder mixture.
- Bake until the biscuits are golden brown, which takes about 24 to 26 minutes.
- Let the dish stand for 10 minutes before serving.
How to Serve Shrimp Chowder with Herb Drop Biscuits
Serve the chowder hot in bowls with the warm herb biscuits on top. This dish pairs well with a side salad or crusty bread.
How to Store Shrimp Chowder with Herb Drop Biscuits
Store any leftovers in an airtight container in the refrigerator. It will stay fresh for up to 3 days. Reheat gently on the stove or in the microwave before serving again.
Tips to Make Shrimp Chowder with Herb Drop Biscuits
- For extra flavor, add a splash of lemon juice to the chowder before serving.
- Make sure to chop the shrimp into bite-sized pieces for even cooking.
- You can substitute fresh ingredients with frozen ones when needed.
Variation
You can add vegetables like carrots or bell peppers to enhance the nutrition and flavor of the chowder.
FAQs
Q1: Can I use frozen shrimp?
Yes, you can use frozen shrimp; just make sure to thaw them completely before adding them to the chowder.
Q2: How can I make this recipe gluten-free?
Substitute all-purpose flour and self-rising flour with gluten-free alternatives, and use gluten-free chicken stock.
Q3: Can I prepare this ahead of time?
Yes, you can prepare the chowder in advance and store it in the refrigerator. Just bake the biscuits fresh before serving.
