Chicken And Corn Chowder With Sweet Potatoes

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 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

Recipe

• 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.