Friday, February 6, 2009

Chicken Corn Chowder with Sweet Potatoes

Chicken and Corn Chowder with Sweet Potatoes
adapted from Cook's Country
Serves 6-8

3 cups whole milk (Can use 2 cups 1% and 1 cup cream)
1 cup yellow corn muffin mix (jiffy brand)
2 T. butter
1 onion, chopped fine
3 garlic cloves, minced
1/2 tsp. ground cumin
1/2 tsp. dried oregano
2 quarts low-sodium 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 (not thawed)
1/2 cup chopped fresh 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 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. Serve.


grammie said...

This corn chowder is very good, even though the sweet potatoes are an unconventional ingredient they added sweetness and goodness. We had Kathy, Mark, Sara and her friend for dinner and they enjoyed the chowder. The next day we served it to Anamarie who loved it. It makes a large amount--I would say serves 10. Even better the next day.

Andrew and Kim Hansen said...
This comment has been removed by the author.
Andrew and Kim Hansen said...

Yay! I'm glad it turned out well. Thanks for letting me know! :)