Chicken, Corn and Sweet Potato Chowder

I always thought making chowder would take forever. Why did I think that? This meal was so quick and easy I didn't even have to plan ahead. Just ran by the store on my way home to pick up a few ingredients, and had it made within 30 minutes of arriving home! It was delicious too, and unique since it had sweet potatoes instead of regular and a hint of cumin. Very yummy and a perfect fall meal to warm you up from the inside out. We served it with large rolls, toasted with melted cheese under the broiler. It would also be great in a bread bowl.

Chicken, Corn and Sweet Potato Chowder

3 cups whole milk
1 cup yellow corn muffin mix
2 T. butter
1 onion, chopped fine
3 garlic cloves, minced
½ teaspoon ground cumin
½ teaspoon dried oregano
2 quarts low-sodium chicken broth
1 ½ lbs. boneless, skinless chicken breasts, cut into 1/2 " cubes
2 sweet potatoes (about 1 1/2 pounds), peeled and cut into 1/2" pieces
1 cup shredded Monterey Jack Cheese
3 cups frozen corn (not thawed)
½ cup chopped fresh parsley
salt and pepper, to taste

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, 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.

This would easily serve 10 people. We halved it and had leftovers for a few days.

Recipe from My Kitchen Cafe.