Corn Soup and Cheddar Cheese Biscuits

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: processed cheese

Reduced-fat cheese lowers calories while still melting well.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and can be used for sautéing.

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour increases fiber content.

Heat olive oil in a large Dutch oven.

Sauté the onion, celery, and garlic until soft and fragrant; season with salt and pepper to taste.

Add the broth and potato; simmer until the potato is soft and tender, about 10-15 minutes.

Add the corn and cook until warmed through and tender.

Transfer soup to a blender and blend on high until smooth and creamy; taste for seasoning and adjust if needed.

Ladle into bowls and top with a drizzle of hot sauce, diced avocado, and fresh cilantro.

Preheat oven to 400F (200C).

Line a baking sheet with a baking mat or parchment paper.

In a large bowl, whisk together the flour, baking powder, salt, and smoked paprika or cayenne pepper.

Add the butter and work it in until a coarse meal forms; then add the cheese and green onions and whisk to combine.

Add the milk and stir with a spatula or Danish dough whisk.

Use an ice cream scooper to spoon out 8-drop biscuits; top each one with freshly cracked pepper.

Bake for 25 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens