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Nothing says comfort food, quite like soup & biscuits.

Potato and Ham Chowder

Ingredients
1 box (4.7 oz) Betty Crocker® scalloped potatoes
1 cup diced fully cooked ham 4 cups chicken broth
2 medium stalks celery, chopped (1 cup)
1 medium onion, chopped (1/2 cup)
1/8 teaspoon pepper
2 cups half-and-half
1/3 cup all-purpose flour

Instructions
Mix Potatoes, Sauce mix from potatoes, ham, broth, celery, onion and pepper in slow cooker. Cover and cook on low heat setting 7 hours.
Mix half-and-half and flour. Gradually stir half-and-half mixture into chowder until blended.
Cover and cook on low heat setting 1 hour, stirring occasionally, until thickened and vegetables are tender.

Rosemary & Cheddar Biscuits

Ingredients
2 cups all-purpose flour
½ cup (softened) butter
2 tsp baking powder
¾ cup shredded cheddar cheese
¾ tsp salt
2 tsp dried rosemary
approx. 1 cup milk

Instructions
Preheat your oven to 400 degrees. Combine the dry ingredients (flour, baking powder, cheese, salt and rosemary) in a large bowl and stir until combined.
Add the butter to the dry ingredients and using a fork work it in until the mixture takes on a sandy texture.
Starting with ¾ cup, add just enough milk to moisten the mixture into a thick, paste-like texture. Scoop 8 dollups of the biscuit dough onto the paper (about ⅔ cup each).
Bake the biscuits in the fully preheated 400 degree oven for 18-22 minutes or until they are golden brown on the surface. Serve warm.

ENJOY!

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