Chicken and Corn Chowder with Sweet Potatoes

Chicken Corn Chowder with Sweet Potatoes

{Update 03/14}: This fabulous soup has been on my site for over six years now and it is high time it got a little facelift. I’ve added new pictures and a few changes/notes to the recipe.

Basically, instead of using a prepackaged cornbread mix, over the years, I’ve adapted the soup to use a quick, homemade mix; I’ve edited the recipe to include my changes.

This soup is unbelievably delicious and is really unique with the sweet potatoes and the cornbread-style roux.

The potatoes give a yummy sweetness to the slightly smoky flavor of the chowder. Thick, creamy and hearty – this is definitely one of my favorite soups!

Be sure to season well with salt and pepper and you’ll be good to go. I hope you love it as much as we do!

Chicken Corn Chowder with Sweet Potatoes

What To ServeCornbread Muffins or Cornbread and Fluffy Honey Butter
Broiled or griddled cheese quesadillas (for a fancier quesadilla these Crispy Cheese Wraps)
Fresh, seasonal fruit

Chicken and Corn Chowder with Sweet Potatoes

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Ingredients:

  • 3 cups milk
  • 1 cup dry yellow cornbread mix (see the note above for my homemade version)
  • 2 tablespoons butter
  • 1 onion, chopped fine
  • 3 garlic cloves, minced
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 2 quarts low-sodium chicken broth
  • 1 1/2 pounds boneless, skinless chicken breasts, cut into 1/2-inch cubes
  • 2 sweet potatoes (about 1 1/2 pounds), peeled and cut into 1/2-inch pieces
  • 1 cup shredded Monterey Jack Cheese
  • 3 cups frozen corn
  • 1/2 cup chopped fresh parsley
  • Salt and pepper, to taste

Directions:

  1. 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, 4-5 minutes. Stir in the garlic, cumin and oregano and cook until fragrant, about 30 seconds. Add the broth, chicken and sweet potatoes. Bring to a boil, reduce the heat, and simmer until the sweet potatoes are just tender, about 5-8 minutes (they’ll cook longer in the next step).
  2. Whisk the milk/muffin mixture to recombine and then whisk it into the soup. Simmer the soup, stirring occasionally, until the soup thickens, about 10 minutes, and the potatoes and chicken are tender.
  3. Stir in the cheese and corn and cook, stirring, for another 1-2 minutes. Stir in parsley and season generously with salt and pepper to taste.

Notes:

I usually use 1% milk – you can use whole, 2%, 1% or probably even skim (haven’t tried the skim version myself though). In place of the prepackaged cornbread mix I use: 1/2 cup yellow cornmeal, 1/4 cup white or whole wheat flour, 1 tablespoon sugar, 1/2 teaspoon salt, 1/2 tablespoon baking powder, 1/4 teaspoon baking soda. I whisk it together in a bowl and pour the milk over it to combine in step 1 of the recipe.

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Recipe Source: adapted from Cook’s Country