Ground Hog Day was this week and that pesky little ground hog did not see his shadow, which means an early spring this year. I for one find that very difficult to believe since it has been snowing none-stop in Park City for the last month in a half. Back East however, it sounds like a different story. My mom said there were maple syrup bucks on some of the maple trees already it has been so warm. Well since I am buried under mounds of snow out west and the temperatures have been in the single digits- it has been soup weather here. A few night ago I had planned on making this recipe for chicken and tortellini soup, however when I got home I realized I didn’t have some of the ingredients. I decided to improvise with what I had and the soup turned out to be amazing! The combo of chicken sausage and tortellini is filling and makes for a hearty meal. Don’t forget to grab a warm piece of french bread to mop up the final bites! Stay warm, 🙂
- 1 Tablespoon Olive oil
- 1 medium chopped yellow onion
- 8 oz baby bella mushrooms, sliced
- 3 cloves garlic, minced
- 4 1/2 cups low-sodium chicken broth
- 1 package Aidells Portobello & Swiss Cheese chicken sausage, sliced
- 1 tsp dried oregano
- 1/2 tsp dried thyme
- Salt and freshly ground black pepper
- 1/4 cup unsalted butter, sliced into 1 Tbsp pieces
- 1/3 cup flour
- 2 1/2 cups milk
- 9 oz refrigerated three cheese tortellini
- 4 oz fresh spinach (4 cups)
- 1/3 cup heavy cream
- Finely shredded parmesan cheese, for serving
- Heat olive oil in a large pot over medium-high heat. Add chicken sausage and brown for 3-5 minutes. Add onion and mushrooms and cook for 3-5 minutes before adding the garlic and sauteing 1 minute longer. Add in chicken broth, oregano and thyme and season with salt and pepper. Bring to a boil, then reduce heat to medium-low, cover pot with lid and allow to simmer for 10 minutes.
- While chicken sausage is cooking, melt butter in a medium saucepan over medium heat. Add flour and cook, whisking constantly 1 minute. While whisking vigorously slowly pour in milk. Season with salt and pepper and bring mixture just to a light boil, stirring constantly. Remove from heat and set aside.
- Add tortellini to soup in pot, cover pot with lid and allow to boil over medium heat about 7 minutes (or time directed on package) adding in spinach during last 1 minute. Stir in white sauce and cream. Serve warm with parmesan cheese.
*If you can not find Aidell’s chicken sausage you could use any kind of Italian sausage, just be sure the sausage is cooked all the way through. Or substitute sausage for 2 cups of shredded rotisserie chicken.
While the east coast was getting slammed with snow and cold weather over the last few weeks, we have been enjoying spring in Park City… Until Sunday! All of the sudden the cold weather and snow came roaring back and winter is here once again. Most people think of classic borscht as the bright red beet borscht however this recipe is a quite different. This borscht is still packed with lots of delicious vegetables but has a rich buttery flavor instead of the more vinegary base of beet borscht. Extra bonus… this recipe wont stain your clothing and pots like beet borscht! Don’t be fooled by this seemly light vegetable soup, it is very very filling! The base of the soup is potato and carrots which makes it a little more substantial then you’d think! Enjoy! Ingredients:
- 5 large potatoes, peeled and cut into 1′ pieces
- 5 large carrots, peeled and chopped
- 3/4 cup butter
- 1 large sweet onion
- 1 small green cabbage, coarsely chopped
- 5 celery stalks, sliced
- 4 garlic cloves, sliced
- 1/3 bunch of parsley, chopped
- 2 14.5oz cans petite diced tomatoes
- 3 cups of chicken broth (or vegetable broth)
- 1 teaspoon salt and pepper (plus more to taste)
- Sour cream for garnish (optional)
- Add potatoes and carrots to a large stock pot and add enough water to cover the vegetables completely. Bring to a boil, stirring occasionally, until the potatoes and carrots are very tender.
- Using a hand held potato masher, mash the carrots and potato into small pieces creating thicker potato based water.
- Meanwhile in another large pot melt the butter. Saute the onion, cabbage, celery, garlic, and parsley until the cabbage has wilted and the vegetables are tender.
- Add the cabbage mixture to the pot with the potatoes and carrots, then add the chicken stock and petite diced tomatoes.
- Bring to a boil and then reduce the heat and simmer for 30minutes.
- Season to taste with salt and pepper. Serve with a dollop of sour cream and crusty bread!
Happy New Year! I hope everyone had a safe and FUN holiday! I know I did! Even though it was super cold over Christmas (I’m talking Northern New England kind of cold) it was beautiful and the skiing was great! Now that the holiday rush is over… everyone is SICK! Turns out that flu shot you got this year was the wrong strain of flu and now you’re screwed (and sick as a dog). So between the cold weather and all my friends being sick, I thought it would be nice to make some feel better soup!!
This black bean soup recipe is one of my favorites. It’s so easy and its ready in no time. A few other bonuses… its vegan (shhhh don’t tell anyone because they won’t be able to tell, its so delicious!!!) it’s dairy free (if you’re crazy enough to leave off the dollop of sour cream) its gluten free and its filling! Seriously, this soup is a meal on its own! So if you’re feeling a little under the weather, throw on a pot of this soup, you’ll be enjoying it in no time!! Cheers to 2015!
Creamy Black Bean Soup (Serves 8-10)
- 1/4 cup olive oil
- 1 large onion, chopped
- 1 red bell pepper, chopped
- 2 garlic cloves, chopped
- 1 14.5oz can diced tomatoes and their juices
- 1 4oz can diced green chilies
- 1 tablespoon dried thyme, crumbled
- 4 16oz cans black beans, drained and rinsed
- 2 cups (or more) canned low salt vegetable or chicken broth (if you don’t want it to be vegan/vegetarian)
- Sour cream, sliced green onions and diced avocado for garnish
- Heat oil in a large heavy stock pot over medium heat. Add onion, bell pepper and garlic and saute until onion is translucent, about 10 minutes.
- Mix in tomatoes with their juices, chilies, and thyme.
- Reduce heat to low and simmer until vegetables are very soft, about 10 minutes more. Add beans and 2 cups of broth.
- Puree soup in batches or using an immersion blender, blend until smooth. Return soup to pot and bring to a simmer.
- Thin with additional broth if necessary until soup reaches desired consistency. Season to taste with salt and freshly ground pepper.
- Garnish with sour cream, green onions and avocado.
I am very excited to share that I am now writing a weekly column for a new magazine and food blog in Park City called Dishing PC. They are a food-lovers guide to great dining around Park City and the Wasatch front. If you are looking for fun food related activities, recipes or happenings around town, check out there website! This recipe for white chicken chili is my first post for them! I hope you enjoy!
Winter puts me into a soup and chili frenzy, I could literally eat the stuff for every meal! Especially on those super cold days, there is nothing better than warming up with a big bowl of chili after a long day skiing or riding on the mountain, right? In my eyes, a key component to enjoy that bowl of chili… is keeping the cooking a prep time to a minimum! I want more time cruising around the mountain or enjoying an apres drink with friends, not cooking in the kitchen! Fear not, this creamy chicken chili recipe is quick, easy and super delicious, so you can get that last run on the mountain or linger for one last apres drink! This chili gets part of its creaminess from pureeing some of the beans with the chicken stock which gives it a thicker and healthier base. In under an hour you have a yummy dish that will feed and please a crowd! Happy eating!
White Chicken Chili (Serves 6-8)
Prep & Cook Time: 50 minutes
What You’ll Need:
- 1 pound boneless skinless chicken breasts, cut into 1/2- inch cubes
- 1 medium onion, chopped
- 1 1/2 teaspoons garlic powder
- 1 tablespoon canola oil
- 3 15.5oz cans great northern beans, rinsed and drained (keep 1 can separate)
- 1 can 14.5oz chicken broth
- 2 cans, 4oz each, chopped green chilies
- 1/2 pound mushrooms, sliced
- 1 teaspoon salt
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon pepper
- 1/4 teaspoon cayenne pepper
- 1 cup sour cream
- 1/2 cup heavy whipping cream
- shredded cheese for serving
What You’ll Do:
- In a large saucepan, saute chicken, onion and garlic powder in oil until chicken is no longer pink. Meanwhile, in a blender, blend 1 can of beans and 1 can of chicken broth until smooth, add to chicken and onion mixture. Add the two remaining cans of beans, mushrooms, chilies and seasonings to the pot and bring to boil. Reduce heat; Simmer uncovered for 30-40 minutes.
- Remove from heat and stir in sour cream and cream. Be sure to do this after you have removed the chili from the heat or it will curdle. Top with shredded cheese and more sour cream if you desire. Enjoy!
For more delicious recipes check out Ski Boots in the Kitchen blog at www.skibootsinthekitchen.com or follow me on Facebook and Instagram
We have had some unusually warm weather the last few weeks- sunny and 60 degrees. It makes for wonderful hiking and golfing weather but not so great for the mountains trying to make snow. Then, last Saturday morning I woke up to this….I’m like… are you freakin’ kidding me? I don’t have clue where my winter boots and warm jackets are! I was just walking around in shorts and a T-shirt yesterday- now I have to deal with this? Don’t get me wrong, I am pretty excited for ski season and winter to get here but can’t there be some kind of gradual transition? All or nothing seems a little harsh. Anywho! With the cold weather and snow I decided it was time to pull out the soup recipes.
I love me some warm soup on a cold day- for lunch or for dinner its a great way to warm up without having to spend too much time cooking. Throw it all in the pot, et voila- dinner is done! Kale is one of my favorite greens to make salads with in the summer months, its so crisp and full of vitamins. Adding some fresh kale gives the soup a delicious flavor and brings some color into the mix. A little spicy Italian sausage and tender potatoes all topped off with creamy Parmesan cheese- yup, we’ve got a winner!! Oh and did I mention its gluten free? Even better! Serve it up with some crispy bread (not gluten free.. but delicious) and enjoy!
- 1 Tablespoon olive oil
- 1 large onion, diced
- 3 garlic cloves, minced
- 1 pound mild Italian sausage
- 1 pound small new potatoes, sliced into thin circles
- 1 bunch of kale, trimmed and chopped (ribs removed)
- 1 8oz container Baby Bella mushrooms, sliced
- 8 cups (64oz) chicken stock
- 1 cup dry white wine
- 1/2 teaspoon crushed red pepper (or more depending on your spice tolerance)
- 1/2 cup heavy cream
- 3/4 cup shredded Parmesan cheese, plus more for garnish
- salt and pepper to taste
- Heat a large saucepot over medium heat and add the oil, onions and garlic. Saute for 3-4 minutes, then add the sausage to the pot. Brown the sausage and break it apart with a wooden spoon into small pieces until it is cooked through.
- Once the sausage is brown, add the potato slices, chopped kale, mushrooms, chicken stock, wine, and crushed red pepper. Bring to a boil, reduce heat, and simmer for 20-25 minutes. Once the potatoes are tender it’s ready.
- When ready to serve, stir in the cream and Parmesan cheese (if you do this step too early the cream will curdle) Then taste and season with salt and pepper as needed. Serve in bowls garnished with extra Parmesan cheese and fresh bread. Enjoy!
Recipe adapted from A Spicy Perspective
It was dumping snow all day yesterday! Just what we’ve been waiting for the last few weeks up here in Park City. I was pretty jealous of the picture Alta ski area posted on their Instagram of the 22″ of fresh powder they got over the last 24hours. Untouched fresh powder… that guy is pretty stoked. I’m not going to lie I wish I was him! To ski all day this weekend (or whatever you’re going to be doing!) you’re going to need your strength and energy- what better way to get it than with a bowl of hot soup. Especially if you are back East enduring the “Polar Vortex”, you’ll warm right up with a bowl of this stuff! Plus this roasted vegetable and chicken soup is so easy to make and its super delicious- it’s ready in only 35-40 minutes!
Chopped Carrots, Sweet Potato & Butternut Squash
By pureeing some of the roasted sweet potato, butternut squash and carrot, the soup has a thick and creamy base without the use of cream or milk! The shredded chicken and spinach make it substantial enough to be a whole meal and fill you up, with out slowing you down!
Gluten free, dairy free, and Paleo friendly this is the perfect dish for anyone with food allergies but its even more perfect for dinner this weekend because it’s packed with flavor, vegetables and SO GOOD! Enjoy!
- 2 garlic cloves, whole
- 2 carrots, peeled and cubed
- 1 1/2 cups butternut squash, peeled and cubed
- 1 small sweet potato, peeled and cubed
- ½ yellow onion, quartered
- 2 tablespoons extra virgin olive oil
- 4 cups chicken stock
- 2-3 cups leftover shredded chicken (meat from 1 rotisserie chicken from the grocery store)
- 2 tablespoons fresh parsley, chopped (or 3/4 teaspoon dried parsley)
- 1 teaspoon sea salt
- ½ teaspoon dried thyme
- ½ teaspoon dried tarragon
- ¼ teaspoon dried oregano
- ¼ teaspoon cracked pepper
- ¼ teaspoon nutmeg
- 1 cup water
- 2 cups baby spinach
- Preheat oven to 425 degrees.
- Toss the chopped vegetables, onion and whole garlic in the olive oil and sprinkle with salt and pepper. Roast for 20-25 minutes, until the vegetables are tender, tossing occasionally.
- Meanwhile, bring the chicken stock to a simmer in a large stockpot. Add the chicken, herbs, and salt and pepper. Cover and cook while the vegetables are roasting, about 15 minutes.
- Add half the vegetables to the soup, and place the other half in a blender. Make sure to put all of the onions quarters and garlic into the blender. Puree the vegetables with the 1 cup of water.
- Add the vegetable puree and baby spinach to the soup. Simmer for 5-10 minutes, until the spinach is wilted and the soup is hot. Adjust seasonings to your taste.
Recipe adapted from Against All Grain
Happy New Year! I hope all of you had a happy and healthy holiday season. If you did as much celebrating, eating and drink as I did over the last few weeks you’re ready to start the new year on the healthy side! It’s easy to reach for comfort food when the weather is cold but there is no reason that comfort food can’t also be healthy!
Onions, Carrots, Celery
Like this butternut squash minestrone! This soup can easily be made vegetarian by leaving out the pancetta and substituting vegetable broth for chicken broth. The butternut squash gives this soup a hearty and filling base while adding a touch of sweetness. Fresh spinach adds some color and leaves you feeling like you’ve eaten your greens for the day! Perfect for dinner, lunch or apres skiing snack, everyone will love this soup! Cheers!
- Good olive oil
- 4 ounces pancetta, 1/2-inch-diced
- 1 1/2 cups chopped yellow onions
- 2 cups (1/2-inch-diced) carrots (3 carrots)
- 2 cups (1/2-inch-diced) celery (3 stalks)
- 2 1/2 cups (1/2-inch-diced) peeled butternut squash
- 4 cloves garlic, minced
- 2 teaspoons chopped fresh thyme leaves
- 1 (26-ounce) can or box diced tomatoes, such as Pomi
- 6 to 8 cups chicken stock, preferably homemade
- 1 bay leaf
- Kosher salt and freshly ground black pepper
- 1 (15-ounce) can cannellini beans, drained and rinsed
- 2 cups cooked small pasta, such as tubetti
- 8 to 10 ounces fresh baby spinach leaves
- 1/2 cup good dry white wine
- 2 tablespoons store-bought pesto
- Freshly grated Parmesan cheese, for serving
- Heat 2 tablespoons of olive oil over medium heat in a large, heavy pot or Dutch oven. Add the pancetta and cook over medium-low heat for 6 to 8 minutes, stirring occasionally, until lightly browned.
- Add the onions, carrots, celery, squash, garlic, and thyme and cook over medium heat, stirring occasionally, for 8 to 10 minutes, until the vegetables begin to soften.
- Add the tomatoes, 6 cups of the chicken stock, the bay leaf, 1 tablespoon salt, and 1 1/2 teaspoons pepper to the pot. Bring to a boil, then lower the heat and simmer uncovered for 30 minutes, until the vegetables are tender.
- Discard the bay leaf. Add the beans and cooked pasta and heat through. The soup should be quite thick but if it’s too thick, I add more chicken stock.
- Just before serving, add the spinach, and toss with 2 big spoons (like tossing a salad). Cook just until the leaves are wilted. Stir in the white wine and pesto. Depending on the saltiness of the chicken stock, add another teaspoon or two of salt to taste.
- Sprinkled with Parmesan cheese, drizzle with olive oil and serve hot with fresh bread.
Original recipe from Barefoot Contessa
Normally I am the one posting pictures of snow in the mountains but this week those of you back East are enduring the winter weather while here in Park City we are enjoying unusually warm days. Not so good for the mountains that are suppose to open on November 23rd!
We have some winter weather in the forecast for this weekend. Meanwhile, Park City Mountain is busy blowing snow, although they will probably only have enough for one or two trails on opening day- also known as the “white ribbon of death”! I am always looking for something cozy and easy for dinner when it snows, especially that first snow fall of the season.
I don’t feel like I’m ever really ready for that first snowfall, or when it gets cold enough to turn on the heat for the first time! Its that transition from Fall to Winter that is the hardest, once all the lovely snow blankets the ground, I’m a happy camper! This white bean and garlic soup is super easy and only takes about 20 minutes to whip up. Serve it with some hearty whole wheat bread or rosemary focaccia and dinner is done! Enjoy!
Tuscan White Bean & Garlic Soup (Serves 4 to 6)
- 2 tablespoons butter
- 1 tablespoon olive oil
- 2 shallots, chopped
- 2 sage leaves
- 2 (15-ounce) cans cannellini beans, drained and rinsed
- 4 cups low-sodium chicken broth
- 5 cloves garlic, cut in 1/2
- 1/2 cup cream
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- In a medium to large pot, add the butter, olive oil, and shallots. Cook, stirring occasionally, over medium heat until the shallots are softened, about 5 minutes.
- Add the sage, beans and stock and stir to combine. Bring the mixture to a simmer. Add the garlic and continue simmering until the garlic is softened, about 10-15 minutes.
- Using an immersion blender or if using a regular blender, blend in batches, and puree the soup. Be careful to hold the lid of the blender tightly, as hot liquids expand when they are blended.
- Once all the soup is blended, pour it back into the soup pan, add the cream, salt and pepper (add more salt and pepper to taste as necessary). Keep warm, covered, over very low heat until ready to serve. Serve with fresh bread warmed in the oven.
Adapted from Giada De Laurentiis
It seems as though winter is upon us in Park City. We’ve had two days of snow and cold weather (which we’ve had before this fall, but now it feels like its here to stay!) I spent part of my evening pulling out my winter boots and jackets and putting away my summer clothes. Then I enjoyed the rest of my night watching the Red Sox WIN the World Series!!! The World Series inevitably means the end of fall, day light savings is just around the corner and tomato season is on its way out. One of my favorite childhood winter lunches was tomato soup and grilled cheese. It was hearty, warm and satisfying on a cold day.
Fresh tomatoes from the farmers market
Before going in the oven
I decided to use up the last of my fall tomatoes and make up a batch of creamy tomato soup with a new twist- cheese tortellini goodness in the soup! Every bit has a burst of cheesy deliciousness against the rich tomato base. Its the perfect soul warming lunch or dinner that everyone will enjoy! Cheers! Roasted Tomato Soup with Tortellini by Ski Boots in the Kitchen
- 8 -10 medium beefsteak tomatoes, cored and quartered
- 6 cloves garlic, whole and skins on
- 1 small yellow onions, chopped
- 1/2 cup extra-virgin olive oil, divided
- Salt and freshly ground black pepper
- 1 quart chicken stock
- 1 bay leaf
- 1/2 stick butter (1/4 cup)
- 3/4 cup heavy cream
- 1 9oz package Buitoni three cheese tortellini
- 1/4 cup chopped fresh basil leaves, optional
- Shredded Parmesan cheese for garnish, optional
- Heat the oven to 400 degrees and line a rimmed baking sheet with foil. Lay the tomatoes cut-side down. Add the garlic cloves (with skins on). Sprinkle with olive oil and season with salt. Roast until the tomatoes are soft and caramelized, about 30-45 minutes.
- In a large stock pot saute chopped onion in 2 tablespoons of olive oil until translucent, remove from heat. When the tomatoes are done roasting, remove them from the oven and transfer tomatoes, pulp and juices to a large stock pot with onion. Squeeze the garlic from its skin and add it to the pot.
- Add 3 cups of the chicken stock, bay leaf, and butter. Bring to a boil, reduce heat and simmer for 15 to 20 minutes or until liquid has reduced by a third.
- Remove the bay leaf and use an immersion blender to puree the soup until smooth (or transfer soup to a regular blender and puree before returning to the stock pot). Return soup to low heat, add cream and adjust consistency with remaining chicken stock, if necessary.
- Add uncooked tortellini to the pot and continue to simmer on low heat for another 5-7 minutes. Season to taste with salt and freshly ground black pepper.
- Ladle into bowls and garnish with freshly chopped basil and shredded Parmesan cheese. Serve with fresh bread and enjoy!
It has been perfect soup weather lately. It snowed 3 days last week- enough that I needed a scraper to get the snow off my car one morning (too bad I couldn’t find one because when do you ever need an ice scraper in October? I ended up using a plastic spoon…not so helpful it turns out). The fall foliage is at its peak right now and the fresh snow against the bright leaves has been gorgeous! There is nothing more satisfying then a bowl of hot soup on a cold day. Normally when you think of chowder, you think of a rich soup thickened with heavy cream. What is particularly wonderful about this corn chowder is its creamy base is created by pureeing vegetables, giving the soup a chowder like consistency with out all the fat. This recipe can easily be made vegan or vegetarian by substituting olive oil for butter and vegetable broth for the chicken stock. The fresh corn, carrots, peppers and dill give this chowder amazing flavor and makes for an easy week night dinner! It also makes enough for leftovers which are perfect for lunch the next day or you can pop it in the freezer for a quick meal later! The bacon, cheese and chive biscuits pair perfectly with the flavors of the chowder and are great for moping up the leftovers at the bottom of the bowl. Corn, bacon, cheese… what more could you want on a cold fall day? Enjoy!
- 3 Tablespoons unsalted butter (use olive oil to make it vegan)
- 3 medium yellow onions, chopped
- 5 carrots cut into 1/4 inch slices
- 5 celery stalks, cut into 1/4 inch slices
- 6 cups fresh uncooked corn kernels (8-10 ears depending on their size)
- 3 cups chicken broth (or veggie broth to make it vegan/vegetarian)
- 3/4 teaspoon salt
- 1/2 teaspoon fresh cracked pepper
- 2 large bell peppers, seeded and cut into 1/2-inch pieces
- 3 Tablespoons chopped fresh dill, plus more for garnish
- Melt butter in a large pot. When the butter is hot, add the onion, carrots, and celery and cook just until tender, stirring frequently (10-12 minutes). Add the corn and cook 2-5 minutes more
- Remove 4 cups of the vegetables and transfer to a food processor or blender. Puree the mixture until fairly smooth and return it to the soup pot
- Add the chicken or veggie broth, salt, and pepper and bring to a boil. As soon as it boils add the red peppers and simmer for 2 minutes
- Add the dill, and taste for salt and pepper
- Serve hot, garnish with more dill. Serves 8
This biscuit recipe was originally from Bon Appetit. I tweaked the recipe a bit- The original recipe calls for sharp cheddar however to liven up these biscuits sub out cheddar for pepper jack for a spicy kick! I also added more bacon as I felt there was not enough bacon in each biscuit.
Bacon, Cheese and Chive Biscuits
- 7-8 thick-cut bacon slices
- 3 3/4 cups bread flour
- 1 1/2 tablespoons baking powder
- 1 1/2 teaspoons baking soda
- 1 1/4 teaspoons salt
- 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes, plus melted butter for brushing
- 2 1/2 cups (packed) coarsely grated sharp cheddar cheese or pepper jack cheese (about 12 ounces)
- 1/3 cup chopped fresh chives
- 1 3/4 cups chilled buttermilk
- Position rack just above center of oven and preheat to 425°F. Line a large baking sheet with parchment paper.
- Cook bacon in heavy large skillet over medium heat until crisp and brown. Transfer bacon to paper towels to drain, then chop coarsely.
- Combine flour, baking powder, baking soda, and salt in a food processor; blend 5 seconds. Add butter cubes. Blend until coarse meal forms, about 30 seconds (this can be done by hand by cutting the butter into flour mixture with two knives or by grating chilled butter into flour mixture with a box grater).
- Transfer flour mixture to large bowl. Add cheese, fresh chives, and chopped bacon; toss to blend. Gradually add buttermilk, stirring to moisten evenly (batter will feel sticky).
- Using lightly floured hands, drop generous 1/2 cup batter for each biscuit onto prepared baking sheet, spacing batter mounds about 2 inches apart.
- Bake biscuits until golden and tester inserted into center comes out clean, 18 to 20 minutes. Brush biscuits lightly with melted butter.
- Let cool 10 minutes. Serve biscuits warm or at room temperature with honey, if desired. Makes 12 biscuits.
(Biscuit recipe adapted from Bon Appetit, chowder recipe from Blanchar’s Kitchen)