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Corn and Pepper Chowder with Cheddar Biscuits
Photo and recipe credit - Cheese.ca

Soups - Corn & Pepper Chowder with Cheddar Biscuits

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Chowder Ingredients

4Slices of Bacon, diced4
1/2 cupOnion, diced125 mL
1/2 cupCarrot, diced125 mL
1/2 cupRed Bell Pepper, diced125 mL
2 tbspLactantia Unsalted Butter25 mL
2 tbspAll-purpose Flour 25 mL
2 cups Chicken Stock 500 mL
2 cups 2% Milk 500 mL
1 cup Fresh or frozen corn kernels 250 mL
2 tsp Fresh Thyme, chopped 10 mL
1/2 cups Yukon Gold potato, peeled and diced 125 mL
1 1/2 cupsBalderson Premium Extra Old Cheddar, grated 375 mL

Chowder Preparation

  • Cooking Time: 35-40 minutes
  • Serves 6
  • In a medium saucepot, cook bacon over medium heat until crispy. Remove bacon, leaving fat
  • Add onion, celery and carrot, and sauté until translucent, about 5 minutes
  • Add red bell pepper and sauté 3 minutes more. Remove vegetables from pot and set aside
  • Melt butter and add flour to pot. Stir constantly until a nutty aroma is noticeable, about 5 minutes
  • With a whisk, stir in chicken stock a little at a time
  • Whisk milk in a slow stream
  • Return vegetables to pot, add corn, thyme and potatoes and bring up to a simmer
  • Cover and simmer soup until potatoes are tender, about 20 minutes
  • Add bacon, and salt and pepper to taste
  • Garnish with cheese

Cheddar Biscuits Ingredients

  • Baking Time: 18-20 minutes
  • Makes 12 Biscuits
3 cupsAll-purpose flour750 mL
3 tbspSugar50 mL
1 tbspBaking Powder15 mL
3/4 cupCold Unsalted Butter, cut into pieces175 mL
1 cup2% Milk plus extra for brushing250 mL
1/4Balderson Premium Old Cheddar, coarsely grated
2 tbspFresh Basil, chopped25 mL

Cheddar Biscuits Preparation

  • Preheat oven to 375° F (190° C)
  • Line a baking tray with parchment paper
  • Combine flour, sugar, baking powder and salt. Cut in butter by hand or in a mixer fitted with the paddle attachment until texture is rough and crumbly
  • Add milk and combine just until dough comes together (a few dry crumbs are okay)
  • Stir in cheese and basil
  • Turn dough onto a work surface and shape dough into a disc, flattening and folding the dough as you combine
  • Divide dough into 2 discs, and press or roll to 3/4 inch (2 cm) thick
  • Cut each disc into wedges and place on prepared baking tray
  • Brush with milk
  • Bake for 18 to 20 minutes, until a light golden brown
  • Serve warm or at room temperature, with chowder