Ingredients:
3 (14 ounce) cans Swanson chicken broth
1 1/2 lbs skinless chicken thighs
1 cup diced celery
1 cup diced onions
1 teaspoon salt
1 teaspoon garlic powder
1/2 teaspoon pepper
2 cups chopped potatoes
1 cup sliced carrots
1 cup whole kernel corn
1 (8 ounce) cans tomato sauce
1 cup medium salsa
1 (4 ounce) cans 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 eggs
1/2 cup milk
2 tablespoons melted butter
1 cup whole kernel corn
Directions:
Bring the chicken broth to a boil in a 5-quart pan. Add chicken, onion, celery, salt, garlic, and pepper.
Cover and cook over medium-low heat 45 minutes, or until the chicken is tender.
Remove the chicken with a slotted spoon. Let
the chicken cool.
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.
Meanwhile, mix flour and water in a small bowl until well blended. Stir this into the stew.
Cut the chicken into bite-sized pieces, add to the stew.
Now mix all the corn dumpling ingredients
together,in a bowl.
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.
Servings: 10
Time preparation: 60 min.
Time total: 120 min.