CORN CHOWDER WITH DUMPLINGS
Steps:
- 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).
Nutrition Facts : Calories 577 calories, Fat 29g fat (16g saturated fat), Cholesterol 93mg cholesterol, Sodium 1424mg sodium, Carbohydrate 71g carbohydrate (12g sugars, Fiber 7g fiber), Protein 14g protein.
CORN CHOWDER
Bacon takes this classic corn chowder recipe over the top for a mouthwatering spoonful of pure flavor.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Yield Makes 5 cups
Number Of Ingredients 7
Steps:
- Cut kernels from cobs; set aside. Break cobs into thirds, and place in a medium saucepan. Add 3 cups water. Bring to a boil. Reduce to a simmer, and cook for 20 minutes to make a corn stock. Strain, discarding cobs; you should have about 2 cups.
- Meanwhile, in a medium saucepan, cook bacon over medium heat until crisp, about 10 minutes. Use a slotted spoon to transfer to a small bowl; set aside. Pour off all but 1 tablespoon of the bacon fat. To the pan, add the onion, and cook until translucent, about 5 minutes.
- Add the potato, corn kernels, 2 cups corn stock, milk, thyme, and 1 teaspoon salt. Bring to a simmer, and cook, partially covered, skimming foam as necessary, until potatoes are tender, about 10 minutes. Taste, and adjust for seasoning. Sprinkle with reserved bacon.
CORN DUMPLINGS
Cornmeal and kernel corn give a double dose of harvest flavor to the soft dumplings. I serve them with chicken and gravy.
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 8-9 servings.
Number Of Ingredients 11
Steps:
- In a saucepan, combine cornmeal, salt and water; bring to a boil over medium-high heat, stirring constantly. Cook and stir until very thick. Reduce heat; cook and stir for 3 minutes. Remove from the heat. Stir in corn, butter, onion and pepper; let stand for 3 minutes. Add egg; mix well. In a bowl, combine 3/4 cup flour and baking powder. Add to cornmeal mixture; beat well. Shape into 1-1/2-in. balls; roll in remaining flour to lightly coat. In a Dutch oven or kettle, bring broth to a boil. Add dumplings. Cover and simmer for 15 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift the cover while simmering).
Nutrition Facts :
QUICK AND HEARTY CORN CHOWDER
Hearty and tasty, this chowder will stick to your bones. I recommend a cold winter's day to dig into this!
Provided by Sandra Rogers
Categories Soups, Stews and Chili Recipes Chowders Corn Chowder Recipes
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Melt butter in a large saucepan over medium heat; cook and stir onion until tender, about 5 minutes. Stir in corn, water, hash brown potatoes, black pepper, and salt. Bring to a boil; cover and simmer for 5 minutes.
- Whisk 1/2 cup milk and flour in a small bowl until smooth.
- Pour milk mixture into the saucepan. Stir in remaining 1 1/2 cup milk; cook, stirring frequently, until thick, about 5 minutes.
Nutrition Facts : Calories 279.3 calories, Carbohydrate 44.4 g, Cholesterol 25 mg, Fat 11.6 g, Fiber 4.3 g, Protein 9.4 g, SaturatedFat 6.3 g, Sodium 149.1 mg, Sugar 11.1 g
CORNMEAL DUMPLING DOUGH
Use this quick-and-easy dough recipe to make our Chicken with Cornmeal Dumplings.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Number Of Ingredients 7
Steps:
- In a medium bowl, whisk together flour, cornmeal, baking powder, sugar, and salt. Using your fingers, work in butter until small crumbs form. Stir in buttermilk.
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