Week 15: corn chowder and biscuits

I finally got to make the corn chowder recipe I've been eyeing! I quite enjoyed it, and it followed what I was talking about last week regarding one of the reasons I love making soup: so easy! Just chop and throw in the pot at the right time. As usual, I made a few adjustments: chicken broth instead of vegetable (just what I had on hand), and I added several chopped and seeded jalapenos and my remaining green tomato.

To accompany, I made some rosemary and cheese biscuits from this recipe. I had never made biscuits before, but had a craving thanks to a story my coworker told about cheesy biscuits. I loathe cutting in butter, so I finally invested the $11 to buy a dough blender, and boy was it worth it. For herbs I used a little basil, some chives, and some rosemary. I will surely be making these again.