Of course, you could just have the shrimp chowder by itself, but it pairs really nicely with these biscuits.  I enjoy chowders of all types, but I know that they can have a bit of a strong flavor, and cheddar already has a distinct flavor of its own, so I opted to keep the soup a bit “softer” by going with chicken stock instead of fish stock, and it came out brilliantly.

If you want a more traditional flavor, you may want to go with the fish stock instead.  It’s really a matter of taste; you’ll have a great soup, either way.  And those biscuits–just wow!  For something so simple, they really are nice little treats and go wonderfully well with the chowder.  Bon appetit!

Ingredients

For the New England Shrimp Chowder

3 medium onions, sliced
3 Tbs olive oil (I like Pompeian extra virgin olive oil for a lot of things.)
3 cups fish or chicken stock  (I went with Swanson chicken stock, but go with fish stock if you want a more traditional strong seafood flavor.)
5 medium potatoes, cut into bite-sized chunks
2 tsp Morton salt
1/2 tsp pepper
1 lb fresh shrimp, cleaned and de-veined.
1 qt TruMoo milk, heated
1 1/2 cups Kraft grated cheddar cheese
2 tbs minced parsley

For the Cheddar Bay Biscuits

2 cups Bisquick mix
1/2 teaspoon McCormick garlic powder
1 1/2 cups Kraft shredded cheddar
2/3 cup TruMoo milk
2 tbsp butter (I like Land O’Lakes)
1 tsp dried McCormick parsley
1 tsp McCormick garlic salt

Instructions:

For the chowder:

Saute onions in olive oil until tender. Add stock, potatoes, salt and pepper. Bring to a boil, and simmer until potatoes are tender.

Add shrimp. When it’s cooked, add the warm milk and cheddar. Stir gently to combine.

Top with parsley and serve at once.

For the biscuits:

Preheat oven to 400˚

Combine Bisquick, garlic powder and cheese in a bowl. Stir in milk until just combined. Drop lumps of dough onto baking stone, bake for 10 minutes.

Melt the butter. Stir in parsley and garlic salt. Brush the butter mixture onto the biscuits. Bake for 5 more minutes, or until golden brown.

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Quick Tip: This meal is great during cold weather months, but I make it anytime of the year because it’s so good!

Thanks to Musing Maine-iac for this great chowder and biscuits combo.  Check out their page for other great recipe ideas and musings about New England culture.