Chicken and Corn Chowder with Sweet Potatoes

Name: Chicken and Corn Chowder with Sweet Potatoes
Prep time: 25 min
Cook time: 18 min
Total time: 43 min
Yield: 6 servings
Ingredients: 3 cups milk; 1 cup dry yellow cornbread mix (see note); 2 tablespoons butter; 1 medium onion; 3 garlic cloves; ½ teaspoon ground cumin; ½ teaspoon dried oregano; 2 quarts low-sodium chicken broth; 1 ½ pounds boneless skinless chicken breasts; 2 medium sweet potatoes; 1 cup shredded Monterey jack cheese; 3 cups frozen corn; ½ cup chopped fresh parsley; salt and pepper

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4.6

66 reviews

Excellent

Prep Time
25 mins
Cook Time
25 mins
Total Time
43 mins
Servings
6 servings
Calories
625 kcal
Course
Soup
Cuisine
American

Chicken and Corn Chowder with Sweet Potatoes

Iris Warren

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Ingredients

Servings

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

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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.

Nutrition Information

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Serving 1 Serving Calories 625kcal (31%) Carbohydrates 72g (24%) Protein 46g (92%) Fat 19g (29%) Saturated Fat 9g (45%) Cholesterol 106mg (35%) Sodium 675mg (28%) Fiber 8g (32%) Sugar 17g (34%)