Best 3 Corn Chowder With Dumplings Recipes

Indulge in the comforting warmth of Corn Chowder with Dumplings, a classic dish that blends sweet corn, savory broth, and fluffy dumplings into a hearty and flavorful symphony. This chowder is a delightful journey for your taste buds, with layers of flavors and textures that come together perfectly. Savor the tender corn kernels that burst with natural sweetness, while the savory broth, enriched with vegetables and seasonings, provides a robust foundation. The dumplings, light and airy yet satisfyingly chewy, add a delightful contrast to the creamy soup. This recipe includes variations for a classic corn chowder without dumplings, a vegan version made with plant-based milk and butter, and a corn chowder with bacon for those who enjoy a smoky, bacon-infused flavor. Whether you prefer a traditional or a modern twist, these recipes offer something for every palate, ensuring a satisfying and memorable meal.

Let's cook with our recipes!

GRANDMA'S CORN CHOWDER

Grandma's Corn Chowder image

My husband's grandmother used to make this chowder for him when he was a child. When we got married, she passed the recipe onto me. Enjoy!

Provided by CKINCAID1

Categories Soups, Stews and Chili Recipes Chowders Corn Chowder Recipes

Time 45m

Yield 8

Number Of Ingredients 8

Ingredients

½ cup diced bacon
4 medium potatoes, peeled and chopped
1 medium onion, chopped
2 cups water
3 cups cream-style corn
2 teaspoons salt
ground black pepper to taste
2 cups half-and-half

Steps:

Place the bacon in a large pot over medium-high heat, and cook until crisp. Drain and crumble, reserving about 2 tablespoons drippings in the pot.
Mix potatoes and onion into the pot with the crumbled bacon and reserved drippings. Cook and stir 5 minutes. Pour in the water, and stir in corn. Season with salt and pepper. Bring to a boil, reduce heat to low, and cover pot. Simmer 20 minutes, stirring frequently, until potatoes are tender.
Warm the half-and-half in a small saucepan until it bubbles. Remove from heat before it boils, and mix into the chowder just before serving.

Nutrition Facts : Calories 255.2 calories, Carbohydrate 40 g, Cholesterol 26.4 mg, Fat 9 g, Fiber 3.8 g, Protein 7.1 g, SaturatedFat 4.9 g, Sodium 972.3 mg, Sugar 4.6 g

CORN DUMPLINGS

Corn Dumplings image

Cornmeal and kernel corn give a double dose of harvest flavor to the soft dumplings. I serve them with chicken and gravy.

Provided by Taste of Home

Categories Side Dishes

Time 35m

Yield 8-9 servings.

Number Of Ingredients 11

Ingredients

1 cup cornmeal
2 teaspoons salt
2 cups water
3/4 cup chopped whole kernel corn
2 tablespoons butter
1 teaspoon finely chopped onion
1/8 teaspoon pepper
1 egg, beaten
1-1/4 cups all-purpose flour, divided
2-1/2 teaspoons baking powder
2 quarts chicken broth

Steps:

In a saucepan, combine cornmeal, salt and water; bring to a boil over medium-high heat, stirring constantly. Cook and stir until very thick. Reduce heat; cook and stir for 3 minutes. Remove from the heat. Stir in corn, butter, onion and pepper; let stand for 3 minutes. Add egg; mix well. In a bowl, combine 3/4 cup flour and baking powder. Add to cornmeal mixture; beat well. Shape into 1-1/2-in. balls; roll in remaining flour to lightly coat. In a Dutch oven or kettle, bring broth to a boil. Add dumplings. Cover and simmer for 15 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift the cover while simmering).

Nutrition Facts :

CORN CHOWDER

Corn Chowder image

Provided by Nancy Fuller

Categories appetizer

Time 1h10m

Yield 6 to 8 servings

Number Of Ingredients 13

Ingredients

4 slices bacon, sliced to 1/4-inch pieces
1 tablespoon butter
3 cloves garlic, roughly chopped
2 stalks celery, medium dice
1 medium carrot, medium dice
1 onion, medium dice
Kosher salt and freshly ground black pepper
1/4 cup all-purpose flour
4 cups homemade or low-sodium chicken stock
4 ears corn, kernels removed or 12 ounces frozen corn kernels
1 medium baseball-size red potato, medium dice
1 teaspoon chopped fresh thyme
2 cups whole milk

Steps:

Add the bacon to the bottom of a large heavy soup pot set over medium heat. Stir until the bacon is crisp, 4 to 5 minutes. Remove to a paper-towel-lined plate with a slotted spoon. Add the butter and once melted, toss in the garlic, celery, carrots and onions, and saute until nice and tender, about 6 minutes. Season the mixture with salt and pepper, and sprinkle in the flour and stir until light colored and pasty, another 2 minutes. Slowly pour in the chicken stock, and then stir in the corn, potatoes and thyme, and bring to boil. Reduce the heat to a simmer and cook the potatoes and corn kernels until just tender, stirring occasionally, 15 minutes.
Pour in the milk and simmer for 20 minutes more. Taste for seasoning and adjust accordingly before serving.

Tips:

When choosing corn, go for fresh ears with tightly packed kernels and no blemishes. If using frozen corn, thaw it completely before using.
Use a variety of vegetables in your chowder, such as carrots, celery, and onions. This will add flavor and texture to the dish.
Don't be afraid to experiment with different herbs and spices. Common additions to corn chowder include thyme, rosemary, and bay leaves.
Make sure to use a good quality broth. This will make a big difference in the flavor of the chowder.
If you want a thicker chowder, you can add a cornstarch slurry. Just mix together equal parts cornstarch and water, then stir it into the chowder until it reaches the desired consistency.
Serve the chowder with your favorite toppings, such as crumbled bacon, chopped green onions, or sour cream.

Conclusion:

Corn chowder is a delicious and hearty soup that is perfect for a cold day. It is easy to make and can be customized to your liking. With its creamy texture, sweet corn, and flavorful broth, corn chowder is sure to be a hit with your family and friends. So next time you're looking for a comforting and satisfying meal, give corn chowder a try!