March Recipes

Shrimp Chowder and Biscuits Casserole

Shrimp Chowder Biscuits Casserole
Hands On:
30 minutes
Total Time:
80 minutes


  • 2 cups (26 to 30 ct.) Hy-Vee Fish Market frozen tail-on peeled & deveined cooked shrimp, thawed, tails removed and chopped
  • 1 cup leeks, sliced, white and light green parts only
  • 1 cup celery, sliced
  • 1 cup Hy-Vee 33% less sodium chicken broth
  • 1 (15.25-oz.) can Hy-Vee no salt added whole kernel golden corn, drained
  • 4 slice(s) Hy-Vee double smoked thick-sliced bacon, crisp-cooked and chopped
  • ½ cup dry white wine, or Hy-Vee 33% less sodium chicken broth
  • 2 clove(s) garlic, minced
  • 2 tsp Creole seasoning
  • 10 tbsp Hy-Vee unsalted butter, cold, chopped, divided
  • 2 ¼ cups self-rising flour, divided
  • 1 ½ cups low-fat buttermilk, divided
  • 1 tbsp Hy-Vee baking powder
  • 1 tsp Hy-Vee salt
  • 1 ½ cups Hy-Vee shredded Cheddar cheese, divided
  • 2 tbsp green onions, sliced, plus additional for garnish
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Preheat oven to 400°. Lightly spray a 13×9-inch baking dish with nonstick spray. Combine shrimp, leeks, celery, 1 cup chicken broth, corn, bacon, wine, garlic, and Creole seasoning in prepared baking dish. Add 5 tablespoons butter, ¼ cup self-rising flour, and 1/4 cup buttermilk; stir until combined and set aside.
Whisk together remaining 2 cups self-rising flour, baking powder, and salt in a large bowl. Add 1 cup Cheddar cheese and 2 tablespoons green onions; toss to combine. Cut in remaining 5 tablespoons butter with a pastry blender until mixture resembles coarse crumbs. Make a well in the center of the flour mixture. Add remaining 1½ cup buttermilk. Stir with fork just until combined.
Using a 2-inch scoop (about 3 tablespoons), drop dough mixture on top of shrimp mixture to make 12 biscuits. Bake 35 minutes. Sprinkle with remaining ½ cup cheese; bake 5 to 10 minutes or until biscuits are golden brown and cheese is melted. Cool 5 to 10 minutes before serving. Garnish with green onion, if desired.

Nutrition Facts

Serves: 12
Amount Per Serving
% Daily Value*
Total Fat: 15g 19%
Saturated Fat: 9g
Trans Fat: 0g
Cholesterol: 85mg 28%
Sodium: 1080mg 47%
Total Carbohydrate: 25g 9%
Dietary Fiber: 2g 7%
Sugars: 4g 8%
Protein: 13g 26%

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