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.