Corn Chowder with 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.
- 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
- 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.
Some other delicious and hearty chowders that you might also enjoy from the English Kitchen are:
Corn Chowder with Dumplings
- 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
- 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
- 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.
Did you make this recipe?
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Source: https://www.theenglishkitchen.co/2024/01/corn-chowder-with-dumplings.html
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