Corn Chowder and Biscuits

This was the first cozy autumn meal of the season, made with the last of summer’s bounty.

Adapted from Healthy Cooking for Two or Just You, by Frances Price

1 T butter
1 c. red bell pepper, chopped
1/2 an onion, chopped
1 T flour
2 t mustard powder
1/4 t dried thyme
Salt and pepper to taste
2 1/2 c chicken broth
2 c corn kernels, fresh or frozen (about 2 ears fresh)
1 1/3 c milk

Believe it or not, this was the first time I’d made this recipe with fresh corn. I was not surprised to find it was way yummier than with frozen corn. But frozen corn will still work – puree it briefly in the blender with the milk before adding it to the soup. Also add a tsp of sugar.

Melt the butter in a large saucepan. Add the onions, cook, stirring occasionally, until they are starting to brown. Add the red bell pepper and continue to brown the vegetables. Sprinkle with flour, mustard, thyme, salt, and pepper. Cook, stirring constantly, until the vegetables are coated with flour, one minute or so. Add the chicken broth and stir until the mixture has smoothed out and any flour that was stuck to the pan is loosened and incorporated. If using fresh corn, add the kernels (and any juice from scraping the cobs) at this point. Bring the soup to a simmer and cook for 10 or 15 minutes. Stir in the milk and bring the soup back to the point of simmering, adjust the seasoning to taste. Lots of freshly-ground pepper is good.

From Joy of Cooking

1 3/4 c flour
1/2 t salt
3 t double-acting baking powder
4 T butter, chilled
1 c milk

Preheat the oven to 450.° Sift together the flour, salt, and baking powder in a large bowl. Cut the butter into small pieces and use a pastry blender to combine it with the flour mixture until the texture is even and crumbly. Make a well in the center and pour in the milk. Stir until just combined. Drop from a spoon onto a greased or nonstick baking sheet (10 to 12 biscuits in all.) Bake for 10 to 12 minutes or until the tops are lightly browned. Wrap in a large napkin and place in a basket on the table. Pass the honey!