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.

2 comments so far

  1. Anne on

    I made this for supper last night and it was exquisite. My husband isn’t a sweet potato fan but he still liked the soup. The only detraction for me was the frozen corn. It was a little on the chewy side. I bet in the summer using fresh corn would make it perfect.

  2. amyfalken on

    Last winter I made this soup a number of times, and it is always a hit! Some tips and tricks:
    1. Use yams instead of actual sweet potatoes. This is not clear in the original recipe, but if you were to see a picture of the soup when finished, it is obvious they used yams. Also, it really improves the flavor.
    2. If needed, either rice or soy milk work just fine for replacing the cow’s milk. Also, here’s a quick gluten-free mix for the corn muffin mix:
    1/2 cup rice flour (brown or white is fine)
    1/4 cup cornstarch or tapioca flour (
    1/4 cup cornmeal.


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