November 2009 Recipe from Chef Ron

New England Style Corn Chowder with Cheese Biscuits – Serves 8

CHOWDER

2 slices of bacon, diced into ½” pieces
¼ cup onion, finely diced
2 medium sized potatoes, peeled and diced 1/2"
2 Tbsp. butter
1 can (16 oz.) cream style yellow corn
¾ cup water
1 ½ cup milk
1 tsp. salt
1/8 tsp. pepper

In medium size saucepan, on moderate heat setting, render bacon to get out some of the fat. Add onions and cook until onions turn a little brown and bacon is crispy. Add potatoes and water. Bring to a boil, then reduce heat and simmer for 10 to 15 minutes until potatoes are soft but not mushy. Add corn, milk, butter, salt, pepper and sugar. Simmer for approximately 10 minutes. Keep warm while preparing biscuits.

BISQUITS

2 cups self-rising flour
1/3 cup vegetable oil
¾ cup milk
¾ cup shredded cheddar cheese

Combine all ingredients in bowl. Stir together with a fork until a ball forms. Lay out on floured surface and pat out to ½" thickness. Bake 12-15 minutes at 400 degrees.

RECIPE ARCHIVE

Looking for last month´s recipe from Chef Ron… and it´s gone? Don´t worry. We´ll be maintaining an archive of all Chef Ron´s favorites and posting links here. So no matter how long ago you saw the recipe on the web site, it will still be available. Right Here!

August, 2008: Ron's No Fuss, Refreshing Watermelon and Red Onion Salad

September, 2008: Ron's Favorite Banana Pudding

October, 2008: Chicken Roulade

November, 2008: Hot Chicken Dip

January, 2009: Scrambled Egg Casserole

February, 2009: Chocolate Peanut Butter Torte

March, 2009: Lemon Icebox Pie

April, 2009: Irish Cream and Coffee Saboyon

May, 2009: Mushroom Strudel

July, 2009:Blackberry Cobbler

August, 2009: Summer Squash Dressing

September, 2009: Three Cheese Potatoes

October, 2009: Truck Stop Potatoes