Corn Chowder with Chicken and Sweet Potatoes

• Meat

  • 1 1/2 lbs Chicken breast, boneless skinless

• Produce

  • 3 cups Corn, frozen
  • 2 Garlic cloves
  • 1 Onion, fine
  • 1/2 tsp Oregano, dried
  • 1/2 cup Parsley, fresh leaves
  • 2 Sweet potatoes (about 1/2 pounds

• Canned Goods

  • 2 qt Chicken broth, low-sodium

• Baking & Spices

  • 1 cup Corn muffin mix, yellow
  • 1 Salt and pepper

• Nuts & Seeds

  • 1/2 tsp Cumin, ground

• Dairy

  • 2 tbsp Butter, unsalted
  • 1 cup Monterey jack cheese
  • 3 cups Whole milk

Found on yourhomebasedmom.com

Description

Ingredients

• 3 cups whole milk
• 1 cup yellow corn muffin mix
• 2 tablespoons unsalted butter
• 1 onion, chopped fine
• 2 garlic cloves, minced
• ½ teaspoon ground cumin
• ½ teaspoon dried oregano
• 2 quarts low-sodium chicken broth
• 1½ pounds boneless, skinless chicken breast, cut into ½-inch pieces
• 2 sweet potatoes (about ½ pounds), peeled and cut into ½-inch pieces
• 1 cup shredded Monterey Jack cheese
• 3 cups frozen corn (not thawed)
• ½ cup chopped fresh parsley leaves
• Salt and pepper

Directions

• Mix milk and muffin mix in bowl until well combined.
• Heat butter in large Dutch oven 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. (Soup can be refrigerated in airtight container for up to 3 days.)