Goat cheese garlic bread bombs with chowder dip

By Matt Dean Pettit
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garlic-bread-bombs
SERVES
16
 TO
24
TOTAL TIME

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

  1. Preheat the oven to 350°F.
  2. Line a baking sheet with parchment paper 
  3. In a large bowl, combine all  the dry ingredients followed by slowly stirring in the milk and cheese. 
  4. 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. 
  5. Using a small 1 to 2-inch cookie cutter, cut out the biscuits shapes and transfer  to prepared baking sheet. 
  6. Bake the biscuits for 10-12 minutes or until golden brown.
  7. Remove the biscuits and brush with melted buttery and garnish with sea salt. 

For the chowder dip

  1. 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. 
  2. Add the garlic and parsley and salt pepper and potatoes, stirring often and cooking for approximately 2-3 minutes. 
  3. Add 8 cups of water. Bring to boil and turn down to a simmer, cooking while covered for 1.5 hours. 
  4. 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. 
  5. Serve while hot, ladle into small bowls and garnish with fresh chives and goat and garlic biscuit bomb! 
  6. Dip away and enjoy. 

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