Chicken Chowder With Dilly Dumplings



  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.