Chicken and Corn Chowder with Sweet Potatoes

Chicken and Corn Chowder with Sweet Potatoes is a chicken recipe built around milk, dry yellow cornbread mix and butter. Plan on 6 servings and about 43 minutes.

• Yield 6 servings
• Ready in 43 minutes
• Prep 25 minutes
• Cook 18 minutes

Ingredients

• 3 cups milk
• 1 cup dry yellow cornbread mix
• 2 tablespoons butter
• 1 medium onion (chopped fine)
• 3 garlic cloves (minced)
• 1/2 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 2 quarts low-sodium chicken broth
• 1 1/2 pounds boneless skinless chicken breasts (cut into 1/2-inch cubes)
• 2 medium sweet potatoes (about 1 1/2 pounds, peeled and cut into 1/2-inch pieces)
• 1 cup shredded Monterey Jack Cheese
• 3 cups frozen corn
• 1/2 cup chopped fresh parsley
• Salt and pepper (to taste)

Instructions

1. 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, 4-5 minutes. Stir in the garlic, cumin and oregano and cook until fragrant, about 30 seconds. Add the broth, chicken and sweet potatoes.
2. Bring to a boil, reduce the heat, and simmer until the sweet potatoes are just tender, about 5-8 minutes (they'll cook longer in the next step).
3. Whisk the milk/muffin mixture to recombine and then whisk it into the soup. Simmer the soup, stirring occasionally, until the soup thickens, about 10 minutes, and the potatoes and chicken are tender.
4. Stir in the cheese and corn and cook, stirring, for another 1-2 minutes. Stir in parsley and season generously with salt and pepper to taste.

Loosen a leftover bowl with a splash of water when you reheat it.