Corn Chowder and Dumplings

I’m starting to be a little wary of spicy corn soups.  I absolutely love the, but sometimes they don’t come out quite right.  The last time I made a spicy corn soup, it turned pink. Not just slightly pink either, it was bright pepto-bismol pink with bright yellow corn in it.  My friend described it as Dr. Seuss soup.  It tasted really good, but no one needs to see something like that on a food blog.

So when it was rainy and cloudy and I just wanted to eat soup, I was hesitant to try a corn soup.  I stay away from corn chowders, because I don’t need a bunch of potatoes.  As I was checking out at the grocery store and impulsively bought a magazine from Taste of Home featuring soups.  It was WAY more expensive than I anticipated, but it has inspired many of my soups so it’s probably worth it.

They had one called Corn Chowder and Dumplings.  I made a few adjustments and the end result was probably the best soup I’ve ever made.  I swapped out the potatoes for sweet potatoes (that counts as healthy right?).  Corn chowder with dumplings is a great soup for vegetarians that want a dumpling soup.

Corn Chowder and Dumplings

Inactive Time 20 minutes

Active Time: 10 minutes

Total Time: 30 minutes

Serving Size: 4

Delicious corn soup with dumplings.


  • Soup:
  • 1 onion, chopped
  • 1 Tbsp olive oil
  • 4 cups vegetable broth
  • 3 cups frozen corn
  • 1 sweet potato, chopped
  • 1 cup half and half
  • 2 chipotles in adobo sauce, chopped
  • 1 jalapeno, chopped
  • salt to taste
  • Dumplings:
  • 1/2 cup all-purpose flour
  • 1/4 cup cornmeal
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup milk
  • 1/4 cup shredded cheddar cheese


  1. In a saucepan, heat the oil.
  2. Add the onions and saute.
  3. Add the broth, corn, sweet potatoes, half and half, and chipotle peppers (plus extra adobo sauce if desired).
  4. Bring to a boil and then reduce to a simmer.
  5. While simmering, prepare the dumplings.
  6. Combine the dry ingredients in a bowl.
  7. Stir in the wet ingredients until just moistened.
  8. Once prepared, dropped the dumplings in the simmering soup.
  9. Cover the soup for 20 minutes or until a toothpick inserted in the dumplings comes out clean
  10. Avoid lifting the lid while simmering so the dumplings can cook properly

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