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Andrew Fowler

Ham and Corn Chowder with Cornbread Dumplings

Print Recipe
Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 2 tbsp unsalted butter for soup
  • 1 medium yellow onion diced
  • 1 red bell pepper finely diced
  • 1 tbsp all-purpose flour for soup
  • 4 cups unsalted chicken broth
  • 3 cups frozen corn kernels
  • 10 oz fully cooked ham cut into small cubes
  • 1/4 tsp black pepper
  • 1 cup whole milk for soup
  • 2/3 cup all-purpose flour for dumplings
  • 1/3 cup fine yellow cornmeal
  • 2 tsp baking powder
  • 1/4 tsp fine salt
  • 2 tbsp cold unsalted butter for dumplings cubed
  • 1/2 cup whole milk for dumplings

Method
 

  1. Melt soup butter in wide 6-quart pot over medium. Cook onion and pepper 7 minutes; stir tablespoon soup flour 1 minute.
  2. Gradually add broth, then corn, ham, and pepper. Simmer 10 minutes until vegetables tender and ham 165°F.
  3. Add cup soup milk; gently simmer. Mix dumpling flour, cornmeal, baking powder, and salt; rub in cold butter to small crumbs.
  4. Stir separate 1/2 cup dumpling milk into dry mixture just until soft dough forms. With two spoons, drop twelve equal small spaced mounds over simmering soup.
  5. Cover tightly; gently simmer 14 to 16 minutes without lifting lid. Split dumpling; center should be fluffy without wet dough. Cover and cook 2 minutes more if needed.
  6. Rest off heat 3 minutes. Divide among six bowls with two dumplings each.