1. Chop the ham into 1/2-inch chunks. Heat the oil in a large heavy saucepan. Add the chicken, onions and celery. Fry gently for 10 minutes, stirring until golden.

2. Add the ham, bay leaves, stock and 2 1/2 cups water; bring to a boil. Reduce heat and cover. Simmer gently for 40 minutes until the chicken and ham are tender.

3. Pick out the chicken with a slotted spoon and, when cool enough to handle, shred the flesh from the bones. Return to the pan with the potatoes and corn. Simmer, covered, for 20 minutes, until the potatoes are tender.

4. To make the dumplings, mix together the cornmeal, flour, baking powder, thyme and seasoning until evenly combined. Grate the butter into the mixture and add 1 cup water. Mix to a thick paste, adding a little more water if necessary.

5. Using 2 dessert spoons, roughly pat the paste into 8 rounds and spoon into the soup. Cover and simmer gently for about 10 minutes until the dumplings are light and puffy. Serve hot.

*Gluten-free Baking Powder: Mix together 3/4 C. rice flour, 1/4 C. baking soda and 1/3 C. cream of tartar. Sieve several times. Store the powder in a screw-top jar.
(prep. time: 5 to 10 minutes)

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Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your caloric needs.