Corn Chowder with Dumplings
This creamy corn chowder is the perfect antidote to chilly weather. With six generous portions, the dumplings are the bonus prize on top! This one pot meal starts on the stovetop and ends in the oven. Warm up with a bowl after a day outside, and serve it with a side salad for a soul-warming PLANTSTRONG meal.
Dairy free, oil free, low sodium, loaded with fiber, and, of course, 100% plant-based.
Corn Chowder with Dumplings
Ami Mackey
Rated 3.7 stars by 54 users
Category
Stew
Servings
6
Prep Time
15 minutes
Cook Time
55 minutes
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.
Ingredients
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1 Medium Yellow onion diced
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2 Cups Celery diced (about 5 stalks)
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2 Cups Carrots diced
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2 Cups Frozen corn
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2 Cups Red potatoes diced
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1 Cup Red bell pepper diced
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1 - 15 oz Can No salt added chickpeas with the liquid
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1/2 Cup Oat flour (or old fashioned rolled oats)
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4 boxes (8 cups) PLANTSTRONG Sweet Corn Broth
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1 Tablespoon Poultry seasoning
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1 Teaspoon Chili powder
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1 Package PLANTSTRONG Cornbread and Muffin Mix
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1/2 Cup Pumpkin
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1/4 Cup Nutritional yeast
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1 Teaspoon Red pepper flakes
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1 1/2 Cups PLANTSTRONG Sweet Corn Broth
For the Corn Chowder
For the Corn Dumplings
Directions
For the Corn Chickpea Chowder
Add onions to a 6 quart dutch oven over medium heat, until translucent. Stirring occasionally.
Add the rest of the vegetables, potatoes, spices and the chickpeas with liquid from the can.
Saute over medium heat for 10 minutes.
Add the broth, bring to a simmer until a slow boil begins.
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.
Add the oat flour/broth mixture to the pot, stir until it’s well mixed.
Remove from heat.
For the Corn Dumplings
Preheat oven to 425 F degrees.
In a mixing bowl add all of the ingredients for making the dumplings, stir until well combined.
Add large spoonfuls of the corn bread mixture to form the dumplings over the top of the corn chickpea chowder.
Bake for 30 minutes with the lid OFF.
Remove from oven. Allow to cool for 10 minutes before serving.
Add optional garnishes: cilantro, sriracha, or pickled jalapeños.
