Ingredients

For The Soup
• 4 tbs butter
• 4 boneless skinless chicken thigh fillets, cup into bite sized peices
• 3 cloves garlic, minced
• 1/4 cup white onions, chopped
• 1/2 cup celery, chopped
• 1/2 cup carrots, chopped
• 1 cup sweet white corn kernels (fresh is best, frozen is acceptable, canned is disgusting)
• 2 cups Hefeweizen Beer
• 2 cups chicken broth
• 2 tbs flour
• 1/4 cup cream
For The Dumplings
• 1/2 cup Masa Harina (corn flour used to make corn tortillas)
• 1/2 cup fine ground corn meal
• 1/2 cup all purpose flour
• 1/4 tsp salt
• 2 tsp baking powder
• 1/2 tsp chopped fresh rosemary
• 2 tbs butter, cut into small cubes
• 1/4 cup milk
• 1/2 cup Hefeweizen beer

Directions

1. In a large pot with a lid, like a dutch oven or enamel cast iron pot, melt the butter over medium high heat. Add the chicken and cook until seared on all sides, about 3 minutes. Add the garlic, onions, celery, carrots and corn, stir. Add the beer and broth, stir. Allow to simmer until chicken is cooked through, about 15 minutes. Sprinkle the flour over the pot and whisk until combined. Remove from heat and slowly add the cream while stiring. Return to medium/low heat.
2. In a large bowl, add the masa, cornmeal, flour, baking powder, salt and rosemary, stir to combine. Add the butter and rub into the flour with your fingers until completely combined.
3. Add the milk and hefeweizen and stir until combined. You don't want the dough too thin or it will fall apart during cooking, you want a biscuit like consistency.
4. Drop mounds of dough, about 3 tbs in size, equally spaced on top of the pot until all dough has been used. Cover the pot and cook on low heat until the tops of the dumplings are dry, about 15 to 20 minutes.