Creamy Corn Chowder With Cheesebiscuits

Directions

1. Make Corn Chowder: Using a large French Chef's knife, cut bacon into 1/2" dice; set aside. Peel onion and cut into thin slices. Peel potatoes with a floating blade vegetable peeler and cut into 1/2" dice. (You should have about 2 cups diced potatoes.)Put bacon in a medium sized saucepan and heat over moderate heat till fat begins to render out. Add in sliced onion and cook, stirring frequently with a wooden spoon, till onion is golden and the bacon pcs are crisp.
2. Add in diced potatoes to bacon and onion mix. Pour in 3/4 cup water and bring mix to a boil over high heat. Reduce heat, cover saucepan and simmer potato mix for about 10 min or possibly till potatoes are tender but not mushy.
3. Add in cream style corn, undrained, to potato mix. Stir in lowfat milk, butter, salt, sugar and pepper. Cover pan and simmer 5 min or possibly till chowder is very hot. Keep warm while you prepare biscuits. When ready to serve, sprinkle chowder with parsley.
4. Preheat oven to 450 degrees. Sift flour with baking pwdr and salt. Toss with cheese and cut in shortening with pastry blender or possibly 2 knives till mix resembles coarse cornmeal. Make a well in center; pour in 2/3 cup of the lowfat milk, all at once.Stir dough quickly with fork; if dry, add in a little more lowfat milk to create a dough ball. Knead 10 times; on a lightly floured surface, roll to 3/4" thickness and cut into 2 1/2" biscuits. Place on ungreased baking sheet and bake for 12 to 15 min. Makes soup and biscuits for 8 servings.