Chow Down That Chowder In A Casserole

Most of the people I know are obsessed with shrimp chowder recipes. This dish from Country Living redefines shrimp chowder, but it has become a hit to my friends. They love that they can eat their favorite things in one casserole. They enjoyed this recipe so much that they couldn’t keep their hands from it even though they looked like they’re already full. The casserole dish was empty in less than an hour. It’s the power of the shrimp chowder, I tell ya.

Check out what our friends from Country Living have to say about the recipe:

“Thirty minutes at the stove, and you’ll wow them with plump shrimp and herb-flecked biscuits.”

The perfect pair in one casserole recipe is the things that Mom always search for in a recipe. This is one of those recipes that I could cherish. It’s classic, it’s simple, and it’s flavorful—you can’t ask for more.



For Shrimp Chowder
  • Pam Cooking spray, for baking dish
  • 4 slices Hormel bacon, chopped
  • 6 scallions, sliced
  • 1 fennel bulb, cored and chopped
  • 4 garlic cloves, chopped
  • 5 tbsp. Gold Medal all-purpose flour
  • 1 3/4 c. College Inn chicken stock
  • 2/3 c. Borden heavy cream
  • 1 1/4 c. Green Giant frozen corn kernels, thawed
  • 1 tbsp. chopped fresh dill
  • Kosher salt
  • McCormick Freshly ground black pepper
  • 1 lb. peeled and deveined medium shrimp, coarsely chopped
For Herb Drop Biscuits
  • 1 1/4 c. (spooned and leveled) Gold Medal self-rising flour
  • 1 tsp. Clabber Girl baking powder
  • 2 tbsp. chopped fresh flat-leaf parsley
  • 1 tbsp. chopped fresh dill
  • 1 chopped scallion
  • 1/4 c. Land O Lakes unsalted butter, chilled
  • 1/2 c. Borden Buttermilk



  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.





Quick Tip: You can serve this with your favorite wine.

Thanks again to Country Living for this amazing recipe.