Corn Chowder with Dumplings
TOTAL TIME: Prep: 15 min. Cook: 20 min.
YIELD: 4 servings.
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
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2 large onions, chopped
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2 teaspoons canola oil
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4 cups chicken broth
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3 cups frozen corn
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2 cups cubed peeled potatoes
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1 cup heavy whipping cream
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1 to 3 teaspoons minced chipotle pepper in adobo sauce
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1/4 teaspoon salt
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CHEDDAR CORNMEAL DUMPLINGS:
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1/2 cup all-purpose flour
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1/4 cup yellow cornmeal
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1 teaspoon baking powder
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1/4 teaspoon salt
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1/2 cup 2% milk
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1/4 cup shredded cheddar cheese
Directions
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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.
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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.
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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.
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