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Jesse Garon
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Heather's Recipes

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Corn Chowder with Dumplings

Very comforting on a cold winter's why not make it tonight!?!  And yes, you can make a few slices of crispy bacon to crumble on top.

2 large onions, chopped
2 tsp canola oil
4 cups chicken broth
3 cups frozen corn
2 cups cubed peeled potatoes
1 cup heavy whipping cream
1 to 3 tsp minced chipotle pepper in adobe sauce
1/4 tsp salt

Cheddar Cornmeal Dumplings:
1/2 cup all-purpose flour
1/4 cup yellow cornmeal
1 tsp baking powder
1/4 tsp salt
1/2 cup milk
1/4 cup chredded cheddar cheese

In a large saucepan, saute onions in oil until tender.  Add 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 near the center of a dumpling comes out clean.  (Btw, do not lift cover while simmering.)

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Topics : Hospitality_Recreation
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01/23/2013 10:29AM
Corn Chowder with Dumplings
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