Chicken Stew Ole With Corn Dumplings

Total Time: 2 hrs Preparation Time: 1 hr Cook Time: 1 hr

Ingredients

• Servings: 10
• 3 (14 ounce) cans swanson chicken broth
• 1 1/2 lbs skinless chicken thighs
• 1 cup diced celery
• 1 cup diced onion
• 1 teaspoon salt
• 1 teaspoon garlic powder
• 1/2 teaspoon pepper
• 2 cups chopped potatoes
• 1 cup sliced carrot
• 1 cup whole kernel corn
• 1 (8 ounce) can tomato sauce
• 1 cup medium salsa
• 1 (4 ounce) can ortega green chilies
• 1/4 cup flour
• 1/2 cup cold water
• 1 cup flour
• 1/2 cup cornmeal
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 large egg
• 1/2 cup milk
• 2 tablespoons melted butter
• 1 cup whole kernel corn

Recipe

• 1 bring the chicken broth to a boil in a 5-quart pan. add chicken, onion, celery, salt, garlic, and pepper.
• 2 cover and cook over medium-low heat 45 minutes, or until the chicken is tender.
• 3 remove the chicken with a slotted spoon. let
• 4 the chicken cool.
• 5 add potatoes, carrots, corn, tomato sauce, salsa, and the undrained chilies to the pan. cover and cook 20 minutes or until the vegetables are almost tender.
• 6 meanwhile, mix flour and water in a small bowl until well blended. stir this into the stew.
• 7 cut the chicken into bite-sized pieces, add to the stew.
• 8 now mix all the corn dumpling ingredients
• 9 together,in a bowl.
• 10 drop dumpling batter a tablespoon at a time on top of the stew in pan. cover and cook 20 minutes, until dumplings are cooked through.