Chicken Corn Chowder with Sweet Potatoes

This is one of those recipes that is so good I don't know how to even describe it to you. I'm serious! I had it bookmarked at the Kitchen Cafe for awhile now because it looked so yummy to me. When I finally made it I was shocked at just how yummy! It's phenomenal!! Definitely my favorite soup now. I made some minor changes to it - basically less chicken and more sweet potatoes. I love sweet potato in soups and the corn mix makes this soup base thick and tasty. I didn't even use homemade chicken stock (I was out) and had to resort to water and chicken bouillon and it was still absolutely amazing! I can't wait to share this recipe with more people... you are going to love it! Thanks to Melanie from the Kitchen Cafe!

Chicken Corn Chowder with Sweet Potatoes

submitted by Brittany ~ Sisters Cafe

printable recipe

3 cups 2% milk

1 cup corn muffin mix (example: Jiffy)

2 T. butter

1 onion, chopped fine

3 garlic cloves, minced

1/2 tsp. ground cumin

1/2 tsp. dried oregano

2 quarts chicken broth

2 small chicken breasts, cut into 1/2 " cubes

2 large sweet potatoes or yams, peeled and cut into 1/2" pieces

1 cup shredded Monterey Jack Cheese

3 cups frozen corn (not thawed)

1/2 cup chopped fresh parsley (or 2 Tb dried parsley)

salt and pepper, to taste

Mix milk and muffin mix in bowl until well combined. Meanwhile, heat butter in large pot 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 1 minute. Add broth, chicken (raw) and sweet potatoes. Bring to boil, reduce heat, and simmer until chicken is cooked and sweet potatoes are just tender, about 8 minutes. Stir in milk and muffin mixture and simmer until soup thickens (can take up to 10 minutes although mine thickens immediately) Add cheese and corn and cook until cheese begins to melt, about 2 minutes. Stir in parsley and season with salt and pepper. *Does not freeze well - ruins the texture!