Shrimp Chowder with Herb Drop Biscuits

Ingredients

For Shrimp Chowder

• 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

For Herb Drop Biscuits

• 1 1/4 c. (spooned and leveled) self-rising flour
• 1 tsp. baking powder
• 2 tbsp. chopped fresh flat-leaf parsley
• 1 tbsp. chopped fresh dill
• 1 chopped scallion
• 1/4 c. unsalted butter, chilled
• 1/2 c. Buttermilk

Directions

1. Preheat oven to 425 degrees F. Lightly grease a 2-quart baking dish.
2. 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.
3. 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.
4. 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.
5. 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.
6. Transfer mixture to prepared dish. Drop biscuits (about 8 or 9) over mixture. Bake until biscuits are golden brown, 24 to 26 minutes.
7. Let stand 10 minutes before serving.

Source: countryliving.com