We love good soup, chowder, chili, and stew in the fall and winter months. It is just so warm and comforting. There is nothing like coming in from the cold weather and having a big bowl of comforting soup, stew, or chili. We just love it.
This soup combines 3 of my favorite styles of soups. It combines Potato soup, corn chowder, as well as chicken and dumplings. Although there is no chicken in this recipe it is very hearty and filling. Perfect for a cool or cold night.
So, let’s get into the recipe.
6 cups (4 large potatoes) peeled and diced
1 onion – diced
2 to 3 carrots – diced
3 to 4 slices of bacon – diced
5 to 6 cups of water or broth ( I use Chicken Broth)
1 cup of milk or cream
2 cups fresh, canned, or frozen corn
salt and pepper – to taste
1 tsp thyme
2 tsp parsley
2 cups all-purpose flour
3 tsp baking powder
1/4 tsp baking soda
1/2 tsp kosher salt
1/2 tsp sugar
1 cup of milk or buttermilk ( more or less if needed)
2 green onions – chopped
- In a large pot, over medium heat, saute the bacon until desired doneness. Remove to a papertowel-lined plate to drain. Remove all of the bacon grease leaving 1 tbsp in the pan.
- Saute the onion and carrots until tender.
- Add the potatoes, broth, salt, pepper, thyme, and parsley. Stir and bring to a boil. Turn the heat to a simmer and cook until the vegetables are tender. About 20 minutes or so.
- Add the corn and stir. Cook an extra 10 minutes.
- In the meantime make the dumplings.
- In a bowl mix together the flour, baking powder, baking soda, and salt. Mix well. Whisk the egg and the milk together and add the green onions. Combine the wet and dry ingredients and stir to combine. When the dough is ready to use, you can pat the dough out on a floured surface until 1/2 inch thick. Cut into 1×1 inch squares.
- Add the milk or cream to the soup and stir. Keep the temp on low and carefully add the dumplings to the soup. Stir gently after you add a few of the dumplings to keep them from sticking together. DO NOT STIR VIGOROUSLY. Once you have added all of the dumplings stir and cover with a lid.
- Cook for about 15 to 20 minutes to fully cook the dumplings. Stir every once. in a while so the dumplings cook evenly. Check a dumpling to ensure they are cooked through. Adjust the seasoning to taste.
- You are ready to serve. You can serve it with crusty bread for dipping or however you desire. I like to add half of the bacon to the soup and top it with a bit more bacon and grated cheese.
- This Soup is very filling and hearty. If you want to bulk this soup up even more you can add some cooked and shredded chicken in at the end and let it warm through… so good. I often make this without the chicken but throw some in during the colder months for a bit more bulk and deliciousness.
- Top this with bacon pieces, green onions, and grated cheddar cheese.
- Serve with crusty bread or a side salad. You can also serve as is.