Dutch Oven, Chicken and Bacon Corn Chowder With Biscuits

This is a nice one-pot meal while your camping!

Supplies

12 inch Dutch oven

Charcoal, or a campfire with good coals

Dutch-oven parchment paper liners (optional)

Wooden spatula

Fork

Vegetable oil

Step 1: Biscuits

To make this a one pot meal, We are going to mix the flour and other dry ingredients in the dry/cool dutch oven. you can also buy parchment liners like i have

I would recommend a shallow 12 inch dutch oven..

3 cups of flour

1/2 teaspoon of salt

1 Tablespoon baking powder

1/2 teaspoon of cream of tartar Tablespoon or garlic powder

1 Tablespoon of Onion powder

3/4 cup of butter (were camping so had to make due with margarine)

1 large or 2 small eggs

1-1/4 cups buttermilk

Mix all the dry ingredients in the dutch oven. Then blend with a spoon or spatula small enough to fit into the corners. add 1-1/2 sticks of butter and use a fork to cut the butter into pea sized pieces. *Be careful not the scratch the seasoning on your cast iron* make a well in the center of the dutch oven and beat the egg in. then add the buttermilk.

mix the dough by hand for a few moments, in the dutch oven, until it forms a loose ball. Flour your work surface and begin kneading it for 1-2 min. you want to smear the butter chunks without melting them with the heat of your hands. use a floured rolling pin to flatten them out to a sheet 3/4 a inch thick. use a floured cup to cut out the biscuits.

Use 1/4 a stick of butter to coat the sides and bottom of the dutch oven. arrange the Biscuits in the bottom and it's OK if the're touching. Place the lid on and move the whole dutch oven on top a bed of 8 coals to heat the bottom. add 17 coals to the top as well.

These will only take about 15 min to bake. be sure to rotate the lid and the base every few min to avoid burning! when you think it's ready test with a toothpick like you would a cake. also use a fork to see how brown the bottom is. Pull them out and let them cool under a kitchen cloth.

Step 2: Cook the Chicken

add some vegetable oil to the bottom of a hot pan. I prefer cooking the 2-3 chicken breasts whole, and cutting them up after cooking. Your just looking for a nice golden brown color with some sear marks. set aside and let it rest

Step 3: Chicken Corn Chowder

This part is really flexible so feel free to make some changes to suit your tastes

Wash out the Dutch Oven and dry with a towel.

First,

Cook 1-lb of bacon thinly cut into chunks (or use bacon ends) remove the bacon with a slotted spoon and save it for later. Leave the bacon fat in the Dutch oven for the next step

then add 1/2 cup flour into the Dutch Oven (Sprinkle in to avoid lumps) Stir and cook the mixture for approximately 5 min medium heat. Just go until you see a nice brow/golden hue to it

4 cups of full fat milk or cream (added slowly while stirring) This will help slowdown the cooking progress so it won't burn

Add,

3-4 cloves of garlic (minced or crushed)

2 cans of whole kernel corn

1 can of creamed corn

Thinly chopped russet potatoes (or) 1/2 bag of cubed hash browns.

Simmer for at least 30-60 min until potatoes are tender

Thin it out with milk if you feel it's too thick