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REC: Chicken Corn Soup with CI Tall & Fluffy Biscuits -- cold weather... this is one of our faves

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Joined: Jul 17, 2006


Posted to Thread #9297 at 3:25 am on Jan 7, 2008

Chicken Corn Soup

Serving Size : 6 Preparation

4 Tablespoons Butter
1/4 Cup Onion -- Finely Chopped
1 Cup Celery -- Finely Chopped
6 Tablespoons All-Purpose Flour [see Note below]
2 Cups Chicken Broth
1 1 Lb Can Creamed Corn
3/4 Cup Milk
3/4 Cup Half And Half
2 Tablespoons Carrot -- Shredded
1 Tablespoon Parsley -- Finely Minced Fresh
1/4 Teaspoon Grated Nutmeg -- (Rounded)
1/8 Teaspoon Black Pepper
1 1/2 Cups Cooked Chicken -- coarsely shredded

In a large saucepan, cook the butter, onion,
and celery over medium heat for 3 minutes.
Stir in the flour, and cook 5 to 6 minutes
longer, or until the mixture is golden. Add
the broth, and whisk until smooth, raising
the heat a bit. Add the remaining
ingredients except chicken, and then lower
heat and simmer for three minutes. Add
chicken just before serving--allow soup to
stand a few minutes to heat the chicken

NOTE : Use 4 tablespoons flour.

from Adams' book, Cooking From Quilt Country.

Tall and Fluffy Buttermilk Biscuits
Published: July 1, 2004
Makes 12 biscuits

We prefer to use low-fat buttermilk in these biscuits, but nonfat buttermilk will work as well (though the biscuits will be a little lighter in texture and flavor). For the highest rise, use a double-acting baking powder, such as Calumet, Clabber Girl, or Davis. Store leftover biscuits in an airtight zipper-lock bag. Reheat by placing them on a baking sheet in a 475-degree oven for 5 to 7 minutes.


Nonstick cooking spray

2 cups unbleached all-purpose flour (10 ounces)
1 tablespoon double-acting baking powder
1 tablespoon granulated sugar
1 teaspoon table salt
1/2 teaspoon baking soda
4 tablespoons unsalted butter (cold), cut into 1/4-inch cubes
1-1/2 cups buttermilk cold, preferably low-fat

To Form and Finish Biscuits
1 cup unbleached all-purpose flour (5 ounces), distributed in rimmed baking sheet
2 tablespoons unsalted butter , melted

1. Adjust oven rack to middle position and heat oven to 500 degrees. Spray 9-inch round cake pan with nonstick cooking spray; set aside. Generously spray inside and outside of 1/4 cup dry measure with nonstick cooking spray.

2. For the dough: In food processor, pulse flour, baking powder, sugar, salt, and baking soda to combine, about six 1-second pulses. Scatter butter cubes evenly over dry ingredients; pulse until mixture resembles pebbly, coarse cornmeal, eight to ten 1-second pulses. Transfer mixture to medium bowl. Add buttermilk to dry ingredients and stir with rubber spatula until just incorporated (dough will be very wet and slightly lumpy).

3. To form and bake biscuits:Using 1/4 cup dry measure and working quickly, scoop level amount of dough; drop dough from measuring cup into flour on baking sheet (if dough sticks to cup, use small spoon to pull it free). Repeat with remaining dough, forming 12 evenly sized mounds. Dust tops of each piece of dough with flour from baking sheet. With floured hands, gently pick up piece of dough and coat with flour; gently shape dough into rough ball, shake off excess flour, and place in prepared cake pan. Repeat with remaining dough, arranging 9 rounds around perimeter of cake pan and 3 in center. Brush rounds with hot melted butter, taking care not to flatten them. Bake 5 minutes, then reduce oven temperature to 450 degrees; continue to bake until biscuits are deep golden brown, about 15 minutes longer. Cool in pan 2 minutes, then invert biscuits from pan onto clean kitchen towel; turn biscuits right-side up and break apart. Cool 5 minutes longer and serve.

Inside me lives a skinny woman crying to get out, but I can usually shut her up with cookies!

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