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Goat cheese garlic bread bombs with chowder dip
Ingredients
- 5 cups store bought biscuit mix
- 3 cups flour
- 1 teaspoon onion powder
- 2 teaspoon garlic powder
- Good pinch of salt and black pepper
- 1 cup goat cheese, crumbled
- 2 1/2 cups whole milk
- 2 tablespoon of butter melted for brushing after baking
- Pinch of flaky sea salt, for finishing
Chowder Dip
- 2 tablespoon extra virgin olive oil
- 1 tablespoon butter
- 3 stalks celery, finely chopped
- 2 carrots, finely chopped
- 1 large white onion, finely chopped
- 1 cup of corn kernels
- 3 garlic cloves, minced
- 3 sprigs parsley, finely chopped
- Salt and black pepper
- 1 1/2 lbs of potatoes, cut into small ½-inch cubes
- 3 cups half and half cream
- 1 teaspoon cayenne powder
- 1 bunch chopped chives
Directions
- Preheat the oven to 350°F.
- Line a baking sheet with parchment paper
- In a large bowl, combine all the dry ingredients followed by slowly stirring in the milk and cheese.
- Dust a flat clean work surface with flour and roll out the dough to 1/2 inch think carefully to not over work the dough.
- Using a small 1 to 2-inch cookie cutter, cut out the biscuits shapes and transfer to prepared baking sheet.
- Bake the biscuits for 10-12 minutes or until golden brown.
- Remove the biscuits and brush with melted buttery and garnish with sea salt.
For the chowder dip
- In a large pot, add the EVO and butter letting it melt and bind. Add the celery, carrots, onions, corn and cook down until translucent approximately 3-5 minutes.
- Add the garlic and parsley and salt pepper and potatoes, stirring often and cooking for approximately 2-3 minutes.
- Add 8 cups of water. Bring to boil and turn down to a simmer, cooking while covered for 1.5 hours.
- Stir in the heavy cream and cayenne and return to a simmer for another 10-20 minutes. Finish cooking soup when itʼs nice and thick and rich in texture.
- Serve while hot, ladle into small bowls and garnish with fresh chives and goat and garlic biscuit bomb!
- Dip away and enjoy.
