Dotnom

Chicken Chowder With Dilly Dumplings

Ingredients

• 1 tablespoon vegetable oil
• 1 pound skinless, boneless chicken thighs, cut into 1-inch pieces
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon kosher salt or 1/4 teaspoon regular salt
• 2 tablespoons shortening
• 1 tablespoon snipped chives
• 2 teaspoons snipped dill or 3/4 teaspoon dried dill
• 1/4 cup plain yogurt
• 1/4 cup milk
• 3 cups reduced-sodium chicken broth
• 1 cup sliced leek or chopped onion
• 1 cup chopped carrot
• 1 cup frozen whole-kernel corn
• 1 teaspoon snipped dill or 1/2 teaspoon dried dill
• 2 tablespoons all-purpose flour
• 1/2 cup half-and-half or light cream

Directions

1. In a saucepan heat oil over medium heat.
2. Add chicken and cook and stir until chicken is brown and no longer pink.
3. Remove chicken from saucepan and drain fat.
4. For dumplings, in a bowl combine 1 cup flour, baking powder, and half of the salt.
5. Cut in shortening until mixture resembles coarse crumbs.
6. Stir in chives and 2 teaspoons dill.
7. Add yogurt and milk, stirring just until moistened.
8. In the same saucepan combine broth, leek, carrot, frozen corn, 1 teaspoon dill, and remaining salt.
9. Bring to boiling.
10. Reduce heat.
11. Drop dumpling batter into simmering liquid, making 8 mounds.
12. Return to a boil.
13. Reduce heat.
14. Cover and simmer for 12 to 15 minutes.
15. Transfer dumplings to a platter.
16. Stir chicken into mixture in saucepan.
17. Stir 2 tablespoons flour into half-and-half.
18. Stir flour mixture into the mixture in saucepan.
19. Cook and stir over medium heat until mixture is thickened.
20. Cook and stir for 1 minute.
21. Top each serving with 2 dumplings.

Attribution