Corn Chowder With Dumplings Recipe

Ingredients

2 large onions, chopped2 teaspoons canola oil4 cups chicken broth3 cups frozen corn2 cups cubed peeled potatoes1 cup heavy whipping cream1 to 3 teaspoons minced chipotle pepper in adobo sauce1/4 teaspoon saltCHEDDAR CORNMEAL DUMPLINGS:1/2 cup all-purpose flour1/4 cup yellow cornmeal1 teaspoon baking powder1/4 teaspoon salt1/2 cup 2% milk1/4 cup shredded cheddar cheese

Preparation

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