Recipes and Cooking Corn and Potato Stew with Cornmeal Dumplings 5.0 (1) 1 Review Radishes' peppery bite plays well with the subtle heat of this chile-flecked stew. So, even though they're optional, we recommend them. By Lisa Holderness Brown Lisa Holderness Brown Instagram Lisa Holderness Brown is a skilled brand consultant, writer, and editor with over 30 years of experience developing products for Better Homes & Gardens, including TV shows, cookbooks, and contributions to the magazine. Lisa Holderness Brown attended Iowa State University, graduating with a degree in Journalism and Family & Consumer Sciences, Food and Nutrition. Learn about BHG's Editorial Process Published on September 10, 2020 Print Rate It Share Share Tweet Pin Email Photo: Carson Downing Hands On Time: 15 mins Total Time: 40 mins Servings: 4 Yield: 7 cups stew plus 6 to 8 dumplings Jump to Nutrition Facts Ingredients 2 12 ounce packages frozen whole kernel corn or 8 ears fresh corn, kernels removed 2 cup vegetable or chicken broth 1 pound Yukon Gold potatoes and/or red potatoes, peeled and cut into 1/2-inch pieces 1 13.5 ounce can unsweetened coconut milk or 1 1/4 cups whole milk ½ cup chopped roasted red bell pepper 1 - 2 fresh jalapeño peppers, seeded and finely chopped, or one 4-ounce can diced green chiles ½ cup all-purpose flour ⅓ cup cornmeal ¼ cup crumbled Cotija or feta cheese 1 teaspoon baking powder ½ teaspoon ground cumin 1 egg, lightly beaten 2 tablespoon olive oil ¼ cup chopped fresh cilantro or basil Sliced radishes (optional) Lime wedges Directions 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. 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. Rate it Print Nutrition Facts (per serving) 602 Calories 28g Fat 78g Carbs 13g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 602 % Daily Value * Total Fat 28g 36% Saturated Fat 17g 85% Cholesterol 54mg 18% Sodium 713mg 31% Total Carbohydrate 78g 28% Total Sugars 8g Protein 13g Vitamin C 30.7mg 154% Calcium 157mg 12% Iron 3.6mg 20% Potassium 475mg 10% Folate, total 100.5mcg Vitamin B-12 0.3mcg Vitamin B-6 0.4mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.