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Corn Chowder with Dumplings

 Corn Chowder with Dumplings
This is a spiced-up version of my favorite corn chowder. The first time I added dumplings, my husband declared them awesome!
4 ServingsPrep: 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

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Corn Chowder with Dumplings (continued)

Directions (continued)

  • the center of a dumpling comes out clean (do not lift cover while
  • simmering). Yield: 4 servings.
Nutritional 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.