Corn Chowder with Dumplings

Total Time Prep: 15 min. Cook: 20 min.
Yield 4 servings
Test Kitchen Approved
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 2% 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.

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
Recipe Creator

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