Chicken and Corn Chowder with Sweet Potatoes
Ingredients
- 3 cups milk
- 1 cup dry yellow cornbread mix (see note)
- 2 tablespoons butter
- 1 medium onion, chopped fine
- 3 garlic cloves, minced
- ½ teaspoon ground cumin
- ½ teaspoon dried oregano
- 2 quarts low-sodium chicken broth
- 1 ½ 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
- ½ cup chopped fresh parsley
- Salt and pepper, to taste
Instructions
- 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.
- 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).
- 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.
- 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.
Notes
Milk: I usually use 1% milk - you can use whole, 2%, 1% or probably even skim (haven't tried the skim version myself though).
Cornbread: in place of the prepackaged cornbread mix I use: 1/2 cup yellow cornmeal, 1/4 cup white or whole wheat flour, 1 tablespoon sugar, 1/2 teaspoon salt, 1/2 tablespoon baking powder, 1/4 teaspoon baking soda. I whisk it together in a bowl and pour the milk over it to combine in step 1 of the recipe.