Corn Chowder with Dumplings

Total Time:Prep: 15 min. Cook: 20 min.

Recipe by Shannon Kohn

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Oct. 09, 2023

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

Peppers (Hot)

Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
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Corn Chowder with Dumplings

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Yield:4 servings
Prep:15 min
Cook:20 min
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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
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Directions

  1. 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. 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. 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.
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