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Corn Chowder with Dumplings Recipe

Photo by: Taste of Home

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This is a spiced-up version of my favorite corn chowder. The first time I added dumplings, my husband declared them awesome!

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4 Servings
Prep: 15 min. Cook: 20 min.

Ingredients

2 large onions, chopped
2 teaspoons canola oil
4 cups chicken broth
3 cups frozen corn
2 cups cubed peeled potatoes
1 cup heavy whipping cream
1 to 3 teaspoons minced chipotle pepper in adobo sauce
1/4 teaspoon salt
CHEDDAR CORNMEAL DUMPLINGS:
1/2 cup all-purpose flour
1/4 cup yellow cornmeal
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup milk
1/4 cup shredded cheddar cheese

Directions

In a large saucepan, saute onions in oil until tender. Add the broth, corn, potatoes, cream, chipotle pepper and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 3-5 minutes.
For dumplings, in a small bowl, combine the flour, cornmeal, baking powder and salt. Stir in milk and cheese just until moistened. Drop by tablespoonfuls onto simmering chowder.
Cover and simmer for 20 minutes or until a toothpick inserted near the center of a dumpling comes out clean (do not lift cover while simmering). Yield: 4 servings.

Nutrition Facts: 1 serving (1-1/4 cups) equals 577 calories, 29 g fat (16 g saturated fat), 93 mg cholesterol, 1,424 mg sodium, 71 g carbohydrate, 7 g fiber, 14 g protein.

Corn Chowder with Dumplings published in Country Extra March 2007, p51

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