Comin' Home Corn Chowder Soup Recipe
Golden Corn, Creamy Potatoes, and Yummy Cornmeal Dumplings

Comin'Home Corn Chowder Soup Recipe

This wonderful corn chowder soup recipe is filled with bright golden kernels of corn, creamy potatoes, and yummy cornmeal dumplings. Plus, it's topped with shredded cheddar cheese and crumbled bits of smoky bacon.

Dumplings, Dumplings...

It seems that nearly every cuisine has its own type of dumpling. As a newlywed, I tried to make chicken and dumplings that tasted like those my mother-in-law made. 

But after trying two different recipes, neither of which my husband cared for, we found out that his mother made her dumplings with pieces of canned biscuit dough. She made nearly everything from scratch, so this tidbit came as a big but welcomed surprise. Easy and delicious!

And now that I think about it, I am fond of just about every type of dumpling I have ever tried - from German spaetzle and Chinese wontons to Spanish tamales.

Cornmeal Dumplings

But the nice cornmeal dumplings in this corn chowder soup recipe contain cornmeal, flour, baking powder, salt, milk, and shredded cheddar cheese. The scoops of dough are placed on top of the simmering chowder and the pot is immediately covered with a lid to hold in the steam.

The result is a light and fluffy dumpling. Wonderful!




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Ingredients for Comin' Home Corn Chowder Soup Recipe

(Adapted from Taste of Home Soups: Corn Chowder Dumplings)

Chowder

6 slices bacon

2 large onions, peeled and chopped

1/2 teaspoon kosher salt

4 cups chicken stock, homemade preferred

(chicken stock recipe)

3 cups russet potatoes, peeled and cubed

3 cups frozen yellow corn

1 cup heavy cream

Dumplings

1/4 cup cornmeal

1/2 cup flour

1 teaspoon baking powder

1/2 teaspoon kosher salt

1/2 cup + 2 tablespoons milk

1/2 cup shredded cheddar cheese

Garnish

1/2 cup shredded cheddar cheese



Directions for Comin' Home Corn Chowder Soup Recipe

To Begin the Chowder

1. Cook: In a large Dutch oven, cook the bacon until crispy.

2. Drain cooked bacon on paper towel; set aside for later use.

3. Add and sauté: Discard all but about 1 tablespoon of the bacon drippings. Add onions and salt. Sauté on medium high heat until tender and slightly brown - about 5 minutes.

4. Add: Add chicken stock, chopped potatoes, frozen corn, and heavy cream.

5. Simmer: Bring mixture to a boil then immediately reduce heat and simmer uncovered for about 5 minutes.

To Prepare the Dumplings

1. Add: In a medium size bowl, add the cornmeal, flour, baking powder, and salt. Stir to combine.

2. Add: Add the milk and 1/2 cup of shredded cheddar cheese.

3. Stir: Stir to mix, but only until moistened.

4. Add: Into simmering chowder, drop heaping tablespoons of dumpling batter.

5. Simmer: Cover with lid and simmer dumplings for about 20 minutes. The lid should not be lifted during the first 20 minutes of simmering.

Then they can be tested for doneness. Insert a toothpick into the center of one or two dumplings. When the toothpick comes out clean, meaning without uncooked dough clinging to it, then the dumplings are done.


Garnish

Crumble the bacon prepared in step 1.

Ladle the chowder into individual bowls and top with shredded cheddar cheese and delicious bits of bacon.


Serves 4-6



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   Bibliography

Taste of Home Books. "Bisques, Chowders & Cheese Soups." In Taste of Home Soups, 133-160. Greendale, WI: Taste of Home Books, 2012.


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