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Shrimp Chowder with Herb Drop Biscuits

A rich and creamy shrimp chowder topped with tender herb drop biscuits, baked until golden brown. This comforting one-pan meal is perfect for cool evenings, whether you're cooking in your RV or serving a cozy family dinner at home.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 8 people
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Chowder
  • 8 Slices Bacon Chopped
  • 1 Bunch Green Onions Chopped
  • 8 Cloves Garlic Minced
  • 10 Tblsp Flour Sifted
  • 3.5 Cups Chicken Stock We Recommend Low-Salt Better than Bouillon
  • 1.3 Cups Heavy Whipping Cream
  • 2.5 Cups Frozen Corn
  • 2 Tblsp Fresh Dill Chopped
  • 1 LB Shrimp Cooked, Peeled, Deveined, Chopped
For Herb Drop Biscuits
  • 2 Cups Bisquick
  • 2 Tblsp Fresh Parsley Chopped
  • 1 Tblsp Fresh Dill Chopped
  • 1 Green Onion Chopped
  • 2/3 Cup Milk

Equipment

  • 1 Dutch Oven
  • 1 Aluminum or Glass Cake Pan
  • 1 Silicone Spatula
  • 1 Cutting board
  • 1 Chef's Knife
  • 1 Measuring cups and spoons

Method
 

Chowder:
  1. Preheat oven to 425°F. Lightly grease a 13×9-inch baking pan.
  2. Cook bacon in a skillet until crisp. Remove bacon and reserve the drippings.
  3. Add green onions to the skillet and cook until tender, about 3 minutes.
  4. Sprinkle flour over the onions and mix well.
  5. Gradually whisk in the chicken stock and heavy cream.
  6. Bring to a boil, then reduce heat and simmer, stirring occasionally, until thickened (about 4–6 minutes).
  7. Stir in bacon, garlic, corn, dill, and shrimp. Remove from heat.
Biscuits:
  1. In a medium bowl, combine Bisquick, parsley, dill, and green onion. Stir in milk until just moistened.
  2. Pour the chowder into the prepared baking dish. Drop biscuit dough by large spoonfuls (about 8) over the top.
  3. Bake 30–45 minutes, or until biscuits are golden brown.

Notes

  • Better Than Bouillon makes a rich, flavorful chicken stock and is our favorite for this recipe.
  • Frozen corn works perfectly and doesn't need to be thawed before adding it to the chowder.
  • If using dried herbs instead of fresh, use about half the amount called for in the recipe.
  • The chowder will continue to thicken slightly as it bakes and cools.
  • Leftovers can be refrigerated in an airtight container for up to 3 days. Reheat gently over low heat or in the microwave.
  • For the best biscuits, stir the dough just until combined. Overmixing can make them tough.
  • If the biscuit tops begin to brown before they're fully baked, loosely cover the pan with aluminum foil for the remainder of the baking time.