Corn Chowder with Dumplings

 

Corn Chowder with Dumplings.  January cold weather calls for hearty soups and stews. This tasty chowder recipe is one I found on the Taste of Home page several weeks back.  It was attributed to Shannon Kohn of South Carolina.

It looked and sounded rather tasty and so I printed it out right on the spot. I am a huge fan of corn chowder. I also love dumplings. The two together sounded positively irresistible!

 

I did take the liberty of cutting the amounts back so that I made only enough chowder to feed two people. It was not hard to do.  I cut the dumplings in half as well. A person on their own can only eat so much.

I thought I would bring the extra serving to my father so that he could enjoy it for his lunch tomorrow. He is not a huge fan of super spicy foods, and there is not enough spice in this to really bother him overly much.  I think he is really going to enjoy it.  Especially the dumplings!

It was the dumplings that sold me on this recipe as well.  I am no stranger to corn chowder. It was something I used to make for my family every Sunday after church. It was a meal that was hearty and filling and that I could get on the table in quick time.

My family always loved it as well.  If I had made dumplings for on top of it, they would have loved it even more. I am sorely tempted to try my original corn chowder recipe with these cheesy corn dumplings on top. I am thinking that would be insanely scrumptious!

 

WHAT YOU NEED TO MAKE CORN CHOWDER WITH DUMPLINGS

Simple every day ingredients for the most part. I usually have all of this to hand.  Anything that is out of the ordinary, I will always suggest a simple replacement that works.

For the chowder:

• 1 large onion, peeled and finely chopped
• 1 tsp oil
• 2 cups (480ml) chicken or vegetable broth
• 1 1/2 cups (260g) frozen sweet corn niblets
• 1 large baking potato, peeled and diced
• 1/2 cup (120ml) heavy whipping cream
• 1 1/2 tsp minced chipotle pepper in adobe sauce
• salt to taste

For the dumplings:

• 1/4 cup (35g) plain all purpose flour
• 1/8 cup (22g) cornmeal
• 1/2 tsp baking powder
• pinch salt
• 1/4 cup (60ml) milk
• 2 TBS grated cheddar cheese

I used vegetable broth.  Both chicken and vegetable work fine. It all depends on if you are wanting a vegetarian result or not.

I use the PC Brand Organic frozen corn niblets.  I suppose you could also use canned corn, but to be honest the frozen corn has a lovely fresh taste that you just don't get from canned corn. 

My baking potato was a large russet potato. These get nice and fluffy when cooked. I like that.  Sometimes a few of them fall apart to thicken the soup as well.

In the U.K. just use double cream.  Oh how I miss the luxury of double cream. I was trying to think of a vegan alternative that I could use here without changing the flavor of the soup too much and I could not.  I am just learning.  I suppose you could use full fat coconut milk and that would be good.

If you can't get minced chipotle peppers in adobe sauce, just use minced fresh jalapeno pepper.  Add this with the onions and then add a smidge of smoked paprika for a smoky flavor.

 

Corn meal is something which is not readily available in the U.K. but you can use dry polenta and it will work very well in these dumplings.  

I have not been able to find a suitable vegan cheese that will give me the same results as regular cheddar. If you do have a suitable option that you can use go ahead!

I am just learning when it comes to this and I live in the boondocks, so not a lot is available to me here.

 

    HOW TO MAKE CORN CHOWDER WITH DUMPLINGS

This is actually a really quick, simple and easy to make soup. If you have all of your ingredients assembled ahead of time, it goes together very quickly!  For really light and fluffy dumplings do not be tempted to lift the lid while they are cooking!

Heat the oil in a medium sized saucepan over moderate heat. Add the onions. Cook, stirring occasionally until softened.

 

Add the potatoes, corn, chicken stock, cream, chipotle pepper and salt to taste. Bring to the boil. Reduce heat and simmer, uncovered, for about 5 minutes.

Whisk the flour, cornmeal, baking powder, salt and cheese together in a bowl. Stir in the milk just until moistened.

 

Drop by heaped TBS onto the simmering soup. Cover the saucepan tightly.

Simmer, covered, for a further 20 minutes. When done a toothpick inserted in the dumplings will come out clean and the potatoes will be tender.

Serve, ladled into heated bowls, with a few dumplings placed on top of each serving.

 

This was not quite as thick as my usual corn chowder, but it was delicious nevertheless.  I liked the hint of spice from the chipotle peppers in adobe sauce.  The cheesy cornbread dumplings were the perfect touch!

If you are looking for a hearty lunch that won't break the budget, you can't go wrong with this delicious chowder!

Some other delicious and hearty chowders that you might also enjoy from the English Kitchen are:

NOVA SCOTIA FISH CHOWDER - This is a really simple and basic recipe which is typically Nova Scotian and was adapted from an old cookery book of  mine entitled "Out of Old Nova Scotia Kitchens" by Marie Nightingale. This soup is hearty and delicious.  A real Maritime favorite! I like to enjoy mine with saltine crackers.

EASY CHEESY SAUSAGE CHOWDER - This is really very simple.  If you chop everything up ready to go ahead of time, it also goes together and cooks very quickly. A thick and hearty soup with lots of vegetables and rich browned sausage meat. Creamy and cheesy deliciousness! A crusty roll and butter go very well with this!

Yield: 2

Author: Marie Rayner

Corn Chowder with Dumplings

Prep time: 15 MinCook time: 20 MinTotal time: 35 Min

A deliciously spicy version of corn chowder, topped with moreish cheesy corn bread dumplings! What's not to love!

Ingredients

For the chowder:

• 1 large onion, peeled and finely chopped
• 1 tsp oil
• 2 cups (480ml) chicken or vegetable broth
• 1 1/2 cups (260g) frozen sweet corn niblets
• 1 large baking potato, peeled and diced
• 1/2 cup (120ml) heavy whipping cream
• 1 1/2 tsp minced chipotle pepper in adobe sauce
• salt to taste

For the dumplings:

• 1/4 cup (35g) plain all purpose flour
• 1/8 cup (22g) cornmeal
• 1/2 tsp baking powder
• pinch salt
• 1/4 cup (60ml) milk
• 2 TBS grated cheddar cheese

Instructions

1. Heat the oil in a medium sized saucepan over moderate heat. Add the onions. Cook, stirring occasionally until softened.
2. Add the potatoes, corn, chicken stock, cream, chipotle pepper and salt to taste. Bring to the boil. Reduce heat and simmer, uncovered, for about 5 minutes.
3. Whisk the flour, cornmeal, baking powder, salt and cheese together in a bowl. Stir in the milk just until moistened.
4. Drop by heaped TBS onto the simmering soup. Cover the saucepan tightly.
5. Simmer, covered, for a further 20 minutes. When done a toothpick inserted in the dumplings will come out clean and the potatoes will be tender.
6. Serve, ladled into heated bowls, with a few dumplings placed on top of each serving.

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