Name: Chicken And Corn Chowder With Sweet Potatoes
Yield: 4 servings
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

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.

Chicken And Corn Chowder With Sweet Potatoes

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