Chicken and Corn Chowder with Sweet Potatoes

Sweet potatoes are one of those things that I didn't learn to appreciate until later in life. As in a year ago. Every time I saw them at Thanksgiving it was something I had no desire to taste. Finally, when trying to eat healthier I tried a plain one cooked just like a baked potato with butter of course, and guess what? It was so delicious. From there I branched out to Sweet Potato Souffle (I don't think I can have another Thanksgiving without this and will have to post it ASAP) and sweet potato fries. They are amazing in this soup and it is now one of my favorite fall meals. It combines both sweet and smoky flavors for a soup that's sure to please.

Chicken and Corn Chowder with Sweet Potatoes
Cooks Country

3 cups whole milk
1 cup yellow corn muffin mix (recommended Jiffy Brand)
2 tablespoons unsalted butter
1 onion , chopped fine
2 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 breast , cut into 1/2-inch pieces
2 sweet potatoes (about 1/2 pounds), peeled and cut into 1/2-inch pieces
1 cup shredded Monterey Jack cheese
3 cups frozen corn (not thawed)
1/2 cup chopped fresh parsley leaves
Salt and pepper to taste

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. Serves 8-10. (Soup can be refrigerated in airtight container for up to 3 days.)

Posted by: Sallie