In a large pot or Dutch oven, heat the olive oil over medium heat.

Add the diced onions and minced garlic and sauté until softened and fragrant, about 5 minutes.

Stir in the bay leaves, whole cloves, and cayenne pepper, and cook for 1 more minute.

Pour in the vegetable stock, and add the salt, pepper, diced tomatoes, ½ cup of the fresh parsley, parsnips, carrots, potatoes, and lima beans.

Bring to a boil, then reduce the heat, cover, and simmer for 45 minutes, or until the vegetables are tender.

While the stew simmers, prepare the dumplings.

In a medium bowl, whisk together the all-purpose flour, whole wheat flour, cornmeal, baking powder, salt, and sugar.

Using your fingertips or a pastry blender, cut in the 1 tablespoon (15 ml / 0.5 fl oz) of chilled butter until the mixture resembles coarse crumbs.

Gently stir in the ½ cup of corn and the cold milk until just combined. Be careful not to overmix.

Cover the bowl and place it in the refrigerator to chill until you're ready to use it.

Once the vegetables in the stew are tender, stir in the 2 cups (480 ml) of corn, the 3 tablespoons of butter, and the remaining ¼ cup of parsley.

Cook for 10 more minutes.

Remove and discard the bay leaves before proceeding.

Ensure the stew is at a gentle, steady simmer.

Drop the chilled dumpling batter by the tablespoonful onto the surface of the stew, leaving a little space between each one (you should get 6 to 8 dumplings).

Cover the pot tightly and cook for 15 to 20 minutes without lifting the lid. The dumplings are done when a toothpick inserted into the center comes out clean.

Serve immediately.

Adjust the heat by increasing or decreasing the cayenne pepper. For a smokier flavor, add a pinch of smoked paprika along with the other spices.