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
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 4
white meat free
nut free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- 1/4 teaspoon salt
- 1/2 cup all-purpose flour
- 1 cup heavy whipping cream
- 1 teaspoon baking powder
- 4 cups chicken broth
- 1/4 cup shredded cheddar cheese
- 1/2 cup whole milk
- 2 large onions chopped
- 2 teaspoons canola oil
- 2 cups cubed peeled potatoes
- 1/4 cup yellow cornmeal
- 3 cups frozen corn
- 1 teaspoons minced chipotle pepper in adobo sauce
- cheddar cornmeal dumplings:
- Carbohydrate 54.6614538501391 g
- Cholesterol 970.96041666501 mg
- Fat 202.711125486124 g
- Fiber 5.344486117684 g
- Protein 238.474871731004 g
- Saturated Fat 62.1284255211736 g
- Serving Size 1 1 servings. (1532g)
- Sodium 1154.51818942087 mg
- Sugar 49.3169677324551 g
- Trans Fat 16.6794828476031 g
- Calories 3039 calories
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 in the center of a dumpling comes out clean (do not lift cover while simmering).
