It's been a cold spring thus far in my neck of the woods, which means that its a perfect time to enjoy soup. I found a new recipe that I thought seemed interesting so I gave it a try. I've never made a soup with dumplings in it before so I needed some practice to get it just right. The end result was fantastic.
2 t canola oil
4 c chicken broth
3 c frozen corn
2 c cubed peeled potatoes
1 c heavy whipping cream
¼ t salt
Cheddar Cornmeal Dumplings:
¾ c all-purpose flour
½ c yellow cornmeal
1 ½ t baking powder
¼ t salt
½ c milk
¼ c shredded cheddar cheese
In a large sauce pan, sauté onions in oil until tender. Add the broth, corn, potatoes, cream, and salt. Bring to a boil. Reduce the 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 on low heat or until a toothpick inserted near the center of a dumpling comes out clean. (Do not lift cover while simmering.)
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