Chicken Chowder with Dilly Dumplings

In a large saucepan heat oil over medium heat. Add chicken; cook and stir until chicken is browned and no longer pink. With a slotted spoon, remove chicken from saucepan; set aside. Drain fat from saucepan.

Meanwhile, for dumplings, in a medium bowl, combine the 1 cup flour, the baking powder and half of the salt. Cut in shortening until mixture resembles coarse crumbs. Stir in chives and the 2 teaspoons dill. Add yogurt and milk, stirring just until moistened; set aside.

In the same saucepan, combine chicken broth, leeks, carrots, frozen corn, the 1 teaspoon dill and the remaining salt. Bring to boiling; reduce heat. Drop dumpling batter into simmering liquid, making 8 mounds. Return to a gentle boil; reduce heat. Cover and simmer for 12 to 15 minutes or until a wooden toothpick inserted into dumplings comes out clean. Do not lift lid while simmering. With a slotted spoon, transfer dumplings to a platter.

Stir chicken into mixture in saucepan. Stir the 2 tablespoons flour into half-and-half; stir into the mixture in saucepan. Cook and stir over medium heat until mixture is thickened and bubbly. Cook and stir for 1 minute more.

To serve, ladle chicken mixture into 4 soup bowls. Top each serving with two dumplings. Makes 4 servings.