An easy corn chowder to fill you up on cold winters nights. We've adapted this to use frozen vegetables since not much is in season right now. Feel free to substitute with fresh corn if you have access to it.
Heat oil in a large pot or dutch oven over medium-low heat. Add the onion and sauté for 5 minutes, or until soft. Add the garlic and spices, and cook for 1 minute.
Add the potatoes and vegetable broth and cook until potatoes are just tender, but still hold their shape. Add the corn and cook for 2 minutes. Remove the bay leaves, and blend half of the soup in a blender. Return to pot, with peppers and edamame and bring to a simmer.
If you aren't adding the dumplings, cook for 4 minutes or until edamame is cooked. If using, stir in the evaporated milk right before serving.
If making dumplings, add them right after the soup has returned to a simmer. Add the dough in heaping tablespoons. Cover pot and leave undisturbed for 15 minutes. Lift a dumpling and if the bottom isn't cooked, leave covered for another 5 minutes. Serve topped with fresh parsley or chives.
Mix flour, salt, baking powder and soda together until well combined. Stir in cheddar cheese and chives to flour mixture.
In a blender, add the cottage cheese, chipotle chilies, and milk and blend until smooth.
Add the cottage cheese mixture and melted butter to the dry ingredients and mix with a wooden spoon until just combined to form a sticky dough. If mixture is too dry add additional milk, one tbsp at a time.