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4.6 from 66 votes

Chicken and Corn Chowder with Sweet Potatoes

Whether you're entertaining or relaxing, this recipe hits the spot.

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

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

    Cup of Yum
  1. 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.
  2. 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).
  3. 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.
  4. 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

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%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 625

% Daily Value*

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%

* Percent Daily Values are based on a 2,000 calorie diet.