Southwest Chowder with Cornbread Dumplings

• Meat

  • 1 lb Pork sausage

• Produce

  • 1 (15.25 ounce can Black beans
  • 1 (15.25 ounce can Corn
  • 2 cloves Garlic
  • 1 4 ounce can Green chilies, fire-roasted
  • 1 Onion, small
  • 1 tbsp Parsley, dried
  • 1 (14.5 ounce can Tomatoes, fire-roasted

• Canned Goods

  • 4 cups Chicken broth, low-sodium

• Baking & Spices

  • 2 tsp Baking powder
  • 1 cup Cornmeal
  • 1 cup Flour
  • 1/2 tsp Salt
  • 3 tbsp Taco seasoning

• Dairy

  • 3 tbsp Butter
  • 1 cup Milk

Found on smalltownwoman.com

Description

Ingredients

• 1 lb pork sausage (I used Jimmy Deans natural sausage)
• 1 small onion chopped
• 2 cloves garlic minced
• 4 cups low sodium chicken broth
• 3 tablespoons taco seasoning
• 1 4 ounce can fire roasted, peeled and chopped green chilies
• 1 (14.5 ounce) can fire roasted tomatoes
• 1 (15.25 ounce) can corn drained
• 1 (15.25 ounce) can black beans drained and rinsed
• 1 cup flour
• 1 cup cornmeal
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 3 tablespoons butter melted
• 1 cup milk
• 1 tablespoon dried parsley

Directions

• In large stockpot over medium low heat brown sausage, add onion and cook until soft. Add garlic and cook one minute. Add chicken broth, taco seasoning, green chilies, tomatoes, corn and black beans. Simmer for 30 minutes.
• In small bowl mix together flour, cornmeal, baking powder and salt. Make well in center and add milk, butter and parsley. Stir just until combined. Turn the chowder up to a low boil Drop by rounded teaspoonfuls into the chowder. Cover and cook for 30 minutes. Resist the urge to peek on the dumplings.