Chunky Green Chile Corn Chowder with Cheddar Jalapeno Biscuits
Dairy
Turkey
Wheat
15 minutes
2 Servings per kit
Overview
Perfect for a satisfying and quick meal, our house-made corn chowder features roasted green chiles and smoky turkey andouille sausage for a touch of heat. Two cheesy cheddar jalapeno biscuits (mild) are perfect for dipping. 15 minute cook time with minimal clean-up. Kit can be stored in freezer until ready to cook.
Cooking instructions
- Preheat the oven to 375 F. Cut the andouille sausage into 1/4-inch chunks. Place the medium pot on medium heat with 2-3 teaspoons of oil. Preheat for 3 minutes, then carefully add the cut sausage to the pan. Cook until the sausage begins to brown and crisp, then pour in the corn chowder plus 1/4 cup of water. Bring to a low boil, stirring often, then remove from heat.
- While the soup is cooking, place the jalapeno cheddar biscuits on the sheet pan and then into the preheated oven. Bake for 6-8 minutes, or until the biscuits are crispy. Turn off all heating elements.
- Divide the soup into bowls, and enjoy a warm biscuit on the side.