Chicken and Corn Chowder with Sweet Potatoes
From Cook’s Country
Has Kim tried this? Yes
Dee-licious! The sweet potatoes give the whole thing color but kind of just taste like regular potatoes.
3 c whole milk
1 c yellow corn muffin mix
2 tbsp unsalted butter
1 onion, chopped fine
2 garlic cloves, minced
1/2 tsp ground cumin
1/2 tsp dried oregano
2 quarts low-sodium chicken broth
1.5 lbs boneless, skinless chicken breasts, cut into 1/2 inch cubes
2 sweet potatoes (about 1.5 lbs), peeled and cut into 1/2 inch pieces
1 c shredded Monterey Jack cheese
3 c frozen corn
1/2 c chopped fresh parsley
Salt and pepper
1. Mix milk and muffin mix in bowl until well combined. Meanwhile, heat butter in large Dutch oven over medium heat until foaming. Add onion and cook until softened, about 8 minutes. Stir in garlic, cumin, and oregano, and cook until fragrant, about 30 seconds. Add broth, chicken, and sweet potatoes. Bring to boil, reduce heat, and simmer until sweet potatoes are just tender, about 8 minutes.
2. Stir in milk and muffin mixture and simmer until soup thickens, about 10 minutes. Add cheese and corn and cook until cheese begins to melt, about 2 minutes. Stir in parsley and season with salt and pepper. Serve.