Dinner: Shrimp Chowder with Herb Drop Biscuits

Recipe by Marian Cooper Cairns Thirty minutes at the stove, and you'll wow them with plump shrimp and herb-flecked biscuits.

Ingredients

Cooking spray, for baking dish
4 slices bacon, chopped
6 scallions, sliced
1 fennel bulb, cored and chopped
4 garlic cloves, chopped
5 tbsp. all-purpose flour
1 3/4 c. chicken stock
2/3 c. heavy cream
1 1/4 c. frozen corn kernels, thawed
1 tbsp. Chopped fresh dill
kosher salt
Freshly ground black pepper
1 lb. peeled and deveined medium shrimp, coarsely chopped

Instructions

Preheat oven to 425 degrees F. Lightly grease a 2-quart baking dish.
Cook bacon in a large saucepan over medium heat until crisp, 4 to 6 minutes. Remove with a slotted spoon to a towel-lined plate; reserve drippings.
Add scallions, fennel, and garlic to drippings and cook, stirring occasionally, until tender, 3 to 4 minutes. Sprinkle flour over scallion mixture and cook, whisking constantly, 1 minute. Gradually, whisk in stock and cream, scraping up brown bits from the bottom of the saucepan.
Bring to a boil. Reduce heat and simmer, stirring occasionally, until thickened, 4 to 6 minutes. Stir in bacon, corn, dill, and 3/4 teaspoon each salt and pepper. Remove from heat and stir in shrimp.
Make Herb Drop Biscuits: Combine flour, baking powder, parsley, dill, and scallion in a bowl. Cut in unsalted butter with two forks or a pastry blender until crumbly. Add buttermilk and stir just until dry ingredients are moistened.
Transfer mixture to prepared dish. Drop biscuits (about 8 or 9) over mixture. Bake until biscuits are golden brown, 24 to 26 minutes.
Let stand 10 minutes before serving.

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