Chicken and Dumplings, Creamy Shrimp and Corn Chowder

Chicken and Dumplings

2 chicken breasts cooked and cubed

1 onion chopped

2 ribs of celery finely chopped

1 cup of carrots finely chopped

1 quart chicken stock

1 can home-style biscuits

1 tablespoon rubbed sage

1 teaspoon dried parsley

½ teaspoon freshly ground pepper

Salt to taste

In a large soup pot, cook vegetables over medium heat in about ½ cup chicken stock until they begin to get tender, about 6 minutes. Add remaining ingredients, reserving biscuits, and continue to cook until soup is bubbling. Open biscuits. Working one biscuit at a time begin pinching small pieces of dough and flatten with fingers before dropping into bubbling pot. When all biscuits have been added in this manner, turn heat down to low- medium, cover pot with lid and cook for about 8 minutes, stirring occasionally.


Creamy Shrimp and Corn Chowder

2 cups cooked, peeled and deveined shrimp

4 slices of bacon cubed

1 small onion chopped

2 ribs of celery finely chopped

3 ears of corn, cut from cob or 3 cups frozen corn

2 medium potatoes peeled and cubed

1 medium jalapeno seeded and chopped finely (optional)

1 quart chicken stock

1 cup water

1 tablespoon butter

½ cup heavy cream

Salt and pepper to taste

In a large soup pot, cook bacon until it is crispy. Drain any excess fat from pan. Add onions and celery, jalapeno and ½ can of chicken stock. Simmer until onions begin to turn clear, about 5 minutes. Add the rest of the chicken stock, water and potatoes to the soup pot. Cook until potatoes are tender. Add corn, shrimp and heavy cream and simmer for about 5 minutes. Season soup with salt and pepper to taste. Add butter, stir until melted and serve.

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