1 1/2 c. cooked whole kernel corn
1 can (10 1/2 oz.) condensed chicken-rice soup
2 chicken bouillon cubes
Water
Salt and pepper
Dumpling batter

Combine corn, soup and bouillon cubes in large saucepan. Add 3 cans of water. Bring to boil; season to taste with salt and pepper. Dribble dumpling batter from spoon into gently boiling soup. Simmer 5 minutes or until dumplings are cooked. Makes 1 1/2 quarts or 4 to 6 servings.

DUMPLING BATTER:

Sift together:

3/4 c. all-purpose flour
1/2 tsp. salt

Cut in:

1 tbsp. butter

Add 1 egg to 1/2 cup water and beat with fork just enough to blend. Add to flour mixture and beat with spoon until smooth.