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Corn Chowder with Dumplings

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

Directions

  • 1. 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.
  • 2. 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.
  • 3. Cover and simmer for 20 minutes or until a toothpick inserted in the center of a dumpling comes out clean (do not lift cover while simmering).

Nutrition Facts

1-1/4 cups: 577 calories, 29g fat (16g saturated fat), 93mg cholesterol, 1424mg sodium, 71g carbohydrate (12g sugars, 7g fiber), 14g protein.

Reviews

Average Rating:
  • jessbcuz831
    Sep 11, 2012

    A new family favorite!! I did double the dumpling recipe and only use 1 onion. Perfect for a cold evening!!

  • ahmom
    Nov 23, 2011

    I used milk instead of whipping cream (didn't have any) and mozzarella instead of cheddar (didn't have any of that either)

  • blowfysh
    Jan 14, 2011

    I made this for my family and we all loved it. I will be making this again. FANTASTIC!!!

  • manda_phelps
    Aug 9, 2010

    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.

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