Corn Chowder With Dumplings

Name: Corn Chowder With Dumplings
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; 1/2 cup all-purpose flour; 1/4 cup yellow cornmeal; 1 teaspoon baking powder; 1/4 teaspoon salt; 1/2 cup whole milk; 1/4 cup shredded cheddar cheese

14 ingredients

3 steps

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
1/2 cup all-purpose flour
1/4 cup yellow cornmeal
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup whole 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).