Chicken and Corn Chowder with Sweet Potatoes

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Chicken and Corn Chowder with Sweet Potatoes


3 cups whole milk or 2 cups 1% and 1 cup cream
1 cup corn muffin mix
2 Tbsp butter
1 small onion, diced
3 cloves garlic, minced
1/2 tsp cumin
1/2 tsp oregano
2 quarts chicken broth
1 1/2 lbs chicken breasts, cooked and shredded
2-3 sweet potatoes, cut into cubes (about 3 cups)
1 cup shredded monterey jack cheese
3 cups frozen corn
1/2 cup fresh parsley or 2 1/2 Tbsp dried
salt and pepper to taste

Mix together milk and muffin mix until combined; set aside. Heat butter in a large pot over medium heat until foaming. Add onion and cook until softened, about 5 minutes. Stir in garlic, cumin, and oregano. Cook and stir until fragrant, about 30 seconds. Add chicken broth, chicken, and sweet potatoes. Bring to a boil. Reduce heat and simmer until potatoes are tender, about 8 minutes. Stir in milk mixture and simmer for 10 minutes or until soup starts to thicken. Add cheese and corn. Cook until cheese melts, about 2 minutes. Stir in parsley and season with salt and pepper.

Serves 6-8

Recipe adapted from Mel's Kitchen Cafe