Corn Chowder with Dumplings

Did you grow up eating from pots of hearty stew with Bisquick drop biscuits on top? I sure did. For snow days, windy days, "watching-Hallmark-movies-all-day" days - you're going to love this rich and satisfying stew, made better with our PLANTSTRONG Unsalted and Organic Sweet Corn Broth and Organic Old Fashioned Cornbread Mix. 

Author

Ami Mackey

Prep Time

15 minutes

Cook Time

55 minutes

Servings

6

Category

Stew

Ingredients

• 1 Medium Yellow onion diced
• 2 Cups Celery diced (about 5 stalks)
• 2 Cups Carrots diced
• 2 Cups Frozen corn
• 2 Cups Red potatoes diced
• 1 Cup Red bell pepper diced
• 1 - 15 oz Can No salt added chickpeas with the liquid
• 1/2 Cup Oat flour (or old fashioned rolled oats)
• 4 boxes (8 cups) PLANTSTRONG Sweet Corn Broth
• 1 Tablespoon Poultry seasoning 
• 1 Teaspoon Chili powder
• 1 Package PLANTSTRONG Cornbread and Muffin Mix
• 1/2 Cup Pumpkin
• 1/4 Cup Nutritional yeast
• 1 Teaspoon Red pepper flakes
• 1 1/2 Cups PLANTSTRONG Sweet Corn Broth

Directions

1. Add onions to a 6 quart dutch oven over medium heat, until translucent. Stirring occasionally.
2. Add the rest of the vegetables, potatoes, spices and the chickpeas with liquid from the can.
3. Saute over medium heat for 10 minutes.
4. Add the broth, bring to a simmer until a slow boil begins.
5. In a measuring cup - spoon 1/2 cup of the hot broth from the pot into the measuring cup - whisk in the oat flour until well blended.
6. Add the oat flour/broth mixture to the pot, stir until it’s well mixed.
7. Remove from heat.
8. Preheat oven to 425 F degrees.
9. In a mixing bowl add all of the ingredients for making the dumplings, stir until well combined.
10. Add large spoonfuls of the corn bread mixture to form the dumplings over the top of the corn chickpea chowder.
11. Bake for 30 minutes with the lid OFF.
12. Remove from oven. Allow to cool for 10 minutes before serving.
13. Add optional garnishes: cilantro, sriracha, or pickled jalapeños.