Tri-Colored Corn Chowder with Cheesy Garlic Biscuits

Team: The Triplets

Host School: Twin Valley Middle High School

Age Group: Middle School


Tri-Colored Corn Chowder​

8 T butter

1 lg. onion

1 yellow bell pepper

1 red bell pepper

½ cup flour

8 cups veggie broth

2-3 cups milk

2 cups cheddar cheese

2 cups white beans

2 tsp Salt

1 tsp pepper

2 clove garlic

1 large potato

1 large carrot

1 parsnip

½ cup celeriac

4 cups corn

⅔ cup green onion (garnish)


Cheesy-Garlic Biscuits


1 cup all-purpose flour

1 cup whole wheat pastry flour

1 tbsp. granulated sugar

1 tbsp. baking powder

1 tbsp. garlic powder

2 tsp. kosher salt divided

1/2 cup butter

1 cup milk

2 cups cheddar cheese

½ teaspoon dried parsley

Preparation Instructions

Tri-Colored Corn Chowder

Peel & dice all vegetables.

Prepare veggie broth and bring to a simmer.

Add onion & garlic to butter and soften.

Add all root vegetables and saute until tender.

Add flour and whisk in broth.

Simmer for 10-15 minutes.

Add peppers, corn, & beans.

Simmer 20-25 minutes until tender.

Add milk and cheese & simmer 5-10 minutes.

Serve sprinkle with green onion and cheesy garlic biscuit.

Cheesy-Garlic Biscuits

Preheat oven to 425°F. Prepare a large baking sheet with parchment paper.

In a medium saucepan, add 1/2 cup butter. Heat until butter is melted. Set aside to slightly cool.

In a large mixing bowl add the flour, sugar, baking powder, garlic and 1 teaspoon salt. Whisk until well combined.

Pour the milk into the melted butter and stir well.

Pour the milk and butter mixture over the dry ingredients and stir until just combined, making sure to not over mix. Add shredded cheese and fold in until cheese is evenly distributed.

On parchment paper press dough out evenly to ½ thickness. Use dough cutter and cut out biscuits

Bake for 10-12 minutes, until biscuits are just barely golden brown.