Corn Chowder and Buttermilk Biscuits 101 – a cooking lesson with my friend Lisa Neiles

Baking Powder Biscuit recipe on Savour it All blog

We bond with friends for different reasons. With my friend Lisa Neiles, we have several ties that bind us.

We are both Maritimers and we both love to cook. Add in that we have children the same age and husbands that work long hours, and you’ve got a solid friendship – even if we don’t get to see each other as much as we’d like. When we do get together, it is relaxing and fun. We chat about “home”, kids, hubbies, travel and we share recipes and a good meal.

This post brings you along for some corn chowder and biscuit making in the kitchen with two friends.

Buttermilk Biscuits
Lisa’s Mom is a wonderful cook and used to run Hart House B&B in Cape Breton. She also baked for the The Dancing Goat Cafe and Bakery in Lisa’s hometown of Margaree. I asked Lisa if she would teach me to make her Mom’s delicious buttermilk biscuits and now, a few summers later, I’m finally getting around to sharing the recipe with you. Berry season is bountiful this year in Alberta so I pulled out the recipe to whip these biscuits. I’m going to pile them high with berries and whipping cream.

I’ve also included my quick and easy recipe for Summer Corn Chowder. I only make it when I’ve got leftover kernels of corn freshly sliced from cobs that didn’t get eaten. Sometimes I cook too many just so I’ll have some leftovers to make this chowder. Canned and frozen can wait until winter.

corn chowder and buttermilk biscuits

Summer Corn Chowder
1/2 cup finely diced bacon
2 leeks, greens and root end cut off and either saved for the soup pot or compost heap
6 medium potatoes, peeled and chopped
2 – 4 ears of corn, cooked and kernels removed and reserved
2 small zucchini, chopped
1 cup half and half cream
2 green onions, chopped
Salt and pepper to taste

Heat a heavy-bottomed pot on medium heat, add the bacon and cook until browned.
Cut the leeks in half, wash thoroughly and then cut crosswise in 1/4 inch slices and add to the bacon and saute until soft.
Add the potatoes, cover with water and bring to a boil then lower and simmer until fork tender.
Add the corn and zucchini and cook for 5 minutes.
Add the cream and bring back to heat before adding the green onions and salt and pepper to taste.
Serve with the biscuit recipe that follows.

Helena Hart’s Buttermilk Biscuits

4 cups flour
8 teaspoons baking powder
1 teaspoon salt
2 Tablespoons sugar
2/3 cup butter
2 eggs
1 1/2 cups buttermilk

Stir the flour, baking powder and salt together in a bowl and cut in the butter with a pastry blender until it takes on a pea like structure.

Make a well and add the eggs and buttermilk, stir until a soft dough comes together.
Turn out onto the counter top and knead until it is uniform and soft.
Roll into a round about 1 inch in height.
Cut in rounds and place on a parchment lined baking sheet.
Bake at 375F for 15 minutes.
Tip: watch the video below for rolling and cutting tips


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