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