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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Nana's Corn Chower Soup Recipe

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This recipe for Nana's Corn Chower Soup is from The Gensler Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 large onions, chopped
canola oil
4 cups of chicken broth
3 cups of cooked, shredded chicken
3 cups corn
2 cups cubed peeled potatoes
1 cup heavy cream
seasonings
1 box Bisquick for dumplings
or if making homemade:
1 ½ cups all purpose flour
½ cup yellow cornmeal
1 heaping T. baking powder
1 tsp. salt
2 cups half and half
2 T. all purpose flour
2 T. minced parsley (optional)
Directions:
Directions:
Double this recipe if needed:

In a large pot, saute onions in oil until
tender. Add the broth, corn, potatoes,
chicken, cream, spices. Bring to a boil. Reduce
heat, simmer, uncovered for 5 min.

Make dumplings according to directions
on box. Drop by tablespoons onto
simmering chowder.

Cover and simmer for 20 minutes or until
dumplings are done.

Variation: Add green chilis or 1-3 tsp. of
chipotle pepper in adobo sauce.
Also try adding a can of creamed corn as
a thickener.

If making dumplings from scratch:
Mix the flour, cornmeal, baking powder and
salt in a bowl, then add 1 ½ cups of the half
and half, stir gently then set aside.
When ready drop tablespoons of the dough
into the simmering pot and add the parsley.
Cover the soup and simmer for 15 minutes.
Let sit for 10 min. before serving.

The remaining half and half and flour can
be mixed and added to the broth to
thicken soup as well.

 

 

 

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