Sunday, February 13, 2011

Chicken Corn Chowder with Sweet Potatoes

I found this recipe on The Sisters Cafe and because she raved about how yummy it was, and because I love sweet potatoes, I tried it. I was even confident enough in it to try it for the first time with 4 guests over for dinner. Luckily it was as yummy as she said. So now I will pass it on to you to whip up on one of our remaining wintry days this season.

Chicken Corn Chowder with Sweet Potatoes


3 cups 2% milk

1 (8.5 oz) box Jiffy corn muffin mix

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.

It's fast and delicious! Enjoy!

1 comment:

  1. Wow, this was every bit as good as Nicole said it would be. Mine was so, so delicious, even with no chicken broth (I used 2 qts of water plus the broth off of one can of chicken noodle soup). I also used two cans of canned corn (drained) since I didn't have frozen, and used cheddar cheese instead of Monteray Jack. It makes a lot - more than I was expecting.