Corn Chowda with Cheddar Scallion Biscuits

Team: Corny Crew

Host School: Twin Valley Middle High School

Age Group: Middle School

Ingredients:

1 onion diced

1 stalk celery diced

2 cloves minced garlic

1 cup diced carrots

1 cup diced parsnips

I small potato diced

1 small sweet potato diced

2 ½ cups corn

3 cups Vegetable broth

2 ½ cups Lactaid milk

½ cup cheddar cheese

2 teaspoons salt

2 teaspoons pepper

½ teaspoon nutmeg

¼ cup butter

¼ cup flour

Cheddar Scallion Biscuits

Ingredients:

2 cups Bisquick Mix

2/3 cup Lactaid milk

½ cup cheddar cheese

Paprika

1 scallion sliced thin

¼ cup butter

2 cloves garlic

Chowder Steps:

Sauté onion, garlic, and celery in ¼ butter

Add carrots, potatoes, parsnips, and sweet potatoes and continue to sauté for 5 minutes

Add vegetable broth and simmer until vegetables are tender

Make a roux with ¼ cup butter and flour and add to the vegetables and broth

Add corn

Add milk and cheese

Simmer for 20 minutes

Biscuits:

Mix Bisquick and milk

Add cheese and scallions

Knead and roll ¼ inch thick

Cut biscuits

Bake 400® for 8-10 minutes

Sprinkle with Paprika