Chicken and Corn Chowder with Sweet Potatoes

Filed under: RECIPES - Soup / Salad

The combination of sweet potatoes and muffin mix was the deciding factor in trying this version of corn chowder. Surprisingly the soup was light with a hint of sweet.

Source: Cook’s Country
serves 6-8
3 cups whole milk
1 cup yellow corn Jiffy muffin mix
2 tbsp butter
1 onion, chopped
3 garlic cloves, minced
1/2 tsp ground cumin
1/2 tsp dried oregano
2 quarts chicken broth
1 1/2 pounds boneless, skinless chicken breasts, cut into 1/2 ” cubes
2 sweet potatoes (about 1 1/2 pounds), peeled and cut into 1/2″ pieces
1 cup shredded Monterey Jack Cheese
3 cups frozen corn
1/2 cup chopped fresh parsley
Salt and pepper

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 30 seconds. Add broth, chicken and sweet potatoes. Bring to boil, reduce heat, and simmer until sweet potatoes are just tender, about 8 minutes.

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.

Technorati Tags: chicken corn chowder with sweet potatoes, Cook's country, food, RECIPES, soup, summer

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1 Comment »

1. The recipe specifically calls for the mix as a thickener and to add extra corn flavor. It is an interesting question. If you happen to try corn meal let us know how it works out. Maybe try grinding it first in a blender as mixes are not as course.

   Comment by johanna — June 19, 2009 @ 7:56 pm

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