Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Radishes' peppery bite plays well with the subtle heat of this chile-flecked stew. So, even though they're optional, we recommend them.

Lisa Holderness Brown
Source: Better Homes and Gardens

Gallery

Credit: Carson Downing

Recipe Summary

hands-on:
15 mins
total:
40 mins
Servings:
4
Yield:
7 cups stew plus 6 to 8 dumplings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a blender or food processor blend half the corn and half the broth until nearly smooth. (Mixture will be thick.) Transfer to a 4- to 5-qt. Dutch oven; add remaining broth and the potatoes. Bring to boiling; reduce heat. Simmer, covered, 15 minutes, stirring occasionally. Reserve 2 Tbsp. coconut milk. Stir remaining corn, remaining coconut milk, bell pepper, jalapeño, 1/2 tsp. kosher salt, and 1/4 tsp. ground black pepper into broth mixture. Return to boiling; reduce heat to a simmer.

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  • Meanwhile, for dumplings: In a medium bowl stir together flour, cornmeal, Cotija, baking powder, cumin, 1/4 tsp. kosher salt, and 1/8 tsp. black pepper. Combine egg, reserved 2 Tbsp. coconut milk, the olive oil, and 2 Tbsp. cilantro. Add to flour mixture; stir with a fork just until combined. Drop dumpling mixture in eight mounds on top of simmering stew. Cook, covered, 10 to 12 minutes more or until a toothpick inserted into a dumpling comes out clean. (Do not lift lid while dumplings are cooking.)

  • Top stew with remaining cilantro, radishes (if using), and lime wedges. Serves 4.

Souper Flexible

This soup easily accommodates what you have on hand. ¿ If using ears of corn, you'll need about eight ears.
¿ For chile peppers, you can substitute a habanero, serrano, or chipotle chile en adobo sauce.
¿ For more protein, add 1 cup chopped cooked chicken or shrimp or 2 tablespoons chopped bacon or prosciutto.
¿ When adding the corn-coconut milk mixture stir in 2 cups chopped kale and simmer 2 minutes until wilted.
— Serve with lime wedges for a citrusy finish.

Pressure Cooker

Blend mixture as above. In a 6-quart electric pressure cooker or 4- to 6-quart stove-top pressure cooker combine blended mixture and potatoes. Set aside 2 tablespoons coconut milk. Stir remaining corn, remaining coconut milk, bell peppers, jalapeño, 1/2 teaspoon salt, and 1/4 teaspoon pepper into broth mixture. Lock lid. Set electric cooker on high pressure to cook for 2 minutes. For stove-top cooker bring up to pressure over medium-high heat according to manufacturer's directions; reduce heat enough to maintain steady (but not excessive) pressure. Cook 2 minutes. Quick-release the pressure. Spoon dumpling mixture over potato mixture. Bring to boiling using saute setting or place on stove-top. Cover and cook for 10 to 12 minutes or until a toothpick inserted in dumplings comes out clean. Serve as above.

Slow Cooker:

Blend mixture as above. In a 4- to 6-quart slow cooker combine blended mixture and potatoes. Set aside 2 tablespoons coconut milk. Stir remaining corn, remaining coconut milk, bell peppers, jalapeno, 1/2 teaspoon salt, 1/4 teaspoon pepper into broth mixture. Cover; cook on low for 7 to 8 hours or on high for 3 1/2 to 4 hours. Spoon dumpling mixture over potato mixture. Increase heat to high if using low. Cover; cook for 30 to 45 minutes more or until a toothpick inserted in dumplings comes out clean. Serve as above.

Nutrition Facts

602 calories; fat 28g; cholesterol 54mg; saturated fat 17g; carbohydrates 78g; mono fat 7g; poly fat 2g; insoluble fiber 7g; sugars 8g; protein 13g; vitamin a 1322.7IU; vitamin c 30.7mg; thiamin 0.3mg; riboflavin 0.3mg; niacin equivalents 4.4mg; vitamin b6 0.4mg; folate 100.5mcg; vitamin b12 0.3mcg; sodium 713mg; potassium 475mg; calcium 157mg; iron 3.6mg.
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