Grilled Potato & Corn Chowder with Dumplings

Grilled Potato and Corn Chowder with Dumplings

It’s Fall. It’s windy and a little bit rainy and I need dumplings.

My ma always makes them with bisquick, parsley & sharp cheddar so that’s what is happening here. Easy and simple. The chowder, on the other hand, is a little bit labor intensive and a little bit terrible for you, but I promise, it’s worth it. You don’t need to make the dumplings, the soup is actually made to stand alone, but like I said, I needed dumplings.

 

Grilled Potato & Corn Chowder:

1 lb Red Potatoes, quartered
3 tb Butter
4 ears Corn
3/4 cup Onion, finely chopped
4 cups Milk
1/2 cup Half-and-Half
2 sprigs Thyme
3 tb Chives, finely chopped
Salt & Pepper

Grill corn and potatoes until slightly charred. Cool slightly and cut kernels from cobs. Process 1 cup of the kernels in a food processor until smooth. Cut potatoes into 1/4 inch cubes.

Melt butter in a sauce pan and add onion. Saute for a few minutes and season with salt & pepper. Add potatoes, corn kernels, pureed corn, milk, half-and-half, and thyme. Bring to a simmer and cook for about 20 minutes until potatoes are just about cooked through. Season to your liking. Follow below instructions for cooking dumplings in the soup. Remove thyme sprigs & add chives.

For the dumplings:

2/3 cup Milk
2 cups Bisquick
2 tsp Parsley, minced
3/4 cup Sharp Cheddar, grated

Mix all ingredients until moistened. Drop walnut-sized pieces of dough into soup. Cover and cook until dumplings have puffed and are fully cooked.

 

“Corn chowder. That’s an interesting choice. You do know that cellulite is one of the main ingredients in corn chowder.” – The Devil Wears Prada

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