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
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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
- 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).
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