Corn Chowder with Dumplings

At the request of a friend, I’ll be posting recipes periodically along with the rest of my adventures. I made this recipe for lunch today and it was AWESOME! I may have tweaked the recipe a little bit to make it my own. After all, what is a recipe good for if you don’t adjust it! This recipe came from the Taste of Home Fall 2011 Soups Magazine (well worth the $10 that it costs!)

Corn Chowder with Dumplings

2 large onions, chopped (I got to use my new chopper… Fun!)

2 tsp olive oil

4 cups chicken broth (I used 6 cups)

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

*I added 1/2 tsp salt and 1 can of cooked, shredded chicken for extra YUM

Cheddar Cornmeal Dumplings

1/2 cup all-purpose flour

1/4 cup yellow cornmeal

1 tsp baking powder

1/4 tsp salt

1/2 cup milk

1/4 cup shredded cheddar cheese

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 near the center of a dumpling comes out clean (do not lift cover while simmering).

The kids ate a little bit but I added about 3 tbsp instead of 3 tsp of adobo sauce and it had too much kick for them and they ended up with macaroni and cheese for lunch. I’m excited for Dave to get home and try it. I have a feeling it will be a new family favorite (with a little less adobo of course).  I hope you enjoy!

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