Chicken and Corn Chowder With Sweet Potatoes |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 10 |
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This is a prize winning recipe in Cook's Country magazine (slightly modified). It is a delicious chowder with a twist...it has corn muffin mix as a thickening agent. The sweet potatoes also add something a little different from the usual chowder. An added bonus is that it goes together fairly quickly. This received rave reviews from my weekly soup night gang. Try this chowder-your tummy will thank you. Ingredients:
3 cups whole milk |
1 (7 1/2 ounce) box corn muffin mix |
2 tablespoons butter |
1 onion, diced |
2 garlic cloves, minced |
1/2 teaspoon cumin |
1/2 teaspoon oregano |
2 quarts chicken broth |
1 1/2 lbs chicken breasts, cut in 1/2 inch pieces |
2 medium sweet potatoes, cut in 1/2 inch pieces |
1 cup shredded monterey jack cheese |
3 cups frozen corn |
1/4-1/2 cup fresh parsley, chopped |
salt |
pepper |
Directions:
1. Combine milk and muffin mix in a bowl. Set aside.
2. Saute onion in butter until soft (about 8 min.).
3. Add garlic, cumin, and oregano.
4. Cook until fragrant.
5. Add broth, chicken and potatoes.
6. Bring to a boil.
7. Reduce heat and simmer until potatoes are tender.
8. Stir in reserved muffin mixture and simmer until soup thickens (about 10 minutes).
9. Add cheese and corn and cook until heated through.
10. Season to taste with salt and pepper.
11. Add parsley. Stir and serve.
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