Chicken and Corn Chowder with Sweet Potatoes

Another phenomenal recipe from my aunt (I believe the original recipe came from Cook's Country in order to give credit where credit is due), this soup is unbelievably delicious and is so unique with the sweet potatoes and the cornbread-style roux. I actually always pass up the sweet potatoes at Thanksgiving and never buy them for our menu rotation, but this soup may have converted me otherwise. They were delicious and tender and added a yummy sweetness to the creamy, slightly smoky flavor of the chowder. This is a must-make and I can't wait to make it a few more times before the cold weather is gone.

Trade Secrets: The original recipe calls for low-sodium chicken broth. I think low-sodium is a great idea, but after the soup was finished and I took a taste from my bowl, I pulled out the salt and pepper and seasoned my serving because I thought it needed a little something. My recommendation would probably be to season the batch of soup with salt and pepper to taste prior to serving.

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

3 cups whole milk (I didn't have whole milk so I used 2 cups 1% and 1 cup cream)
1 cup yellow corn muffin mix (Jiffy brand was recommended in the original recipe but I used a Betty Crocker mix and it worked just fine)
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.