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! —Shannon Kohn, Simpsonville, South Carolina
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 whole milk
- 1/4 cup shredded cheddar cheese
Reviews
A new family favorite!! I did double the dumpling recipe and only use 1 onion. Perfect for a cold evening!!
I used milk instead of whipping cream (didn't have any) and mozzarella instead of cheddar (didn't have any of that either)
I made this for my family and we all loved it. I will be making this again. FANTASTIC!!!
This is probably my favorite chowder. My mother made this just to try it out and we couldn't stop eating it. I thought I was going to explode! Thanks so much for adding such a great recipe to our family cook books.