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

Yield: Serves 6

Chicken and Corn Chowder with Sweet Potatoes

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.

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.
http://www.melskitchencafe.com/chicken-and-corn-chowder-with-sweet-potatoes/

Recipe Source: adapted from Cook’s Country

48 Responses to Chicken and Corn Chowder with Sweet Potatoes

  1. Anonymous says:

    So, the chicken cooks in the soup? I’m assuming it does because the directions say to just add it. Or am I supposed to cook it before adding it to the soup?I’d like to make it tonight…it sounds delish!

  2. Anonymous says:

    OK, so I cooked it before adding it to the soup. Great tasting chowder! I loved it!

  3. Melanie says:

    Anonymous – sorry I didn’t get back with you before you made this, but I’m glad it worked out to add the cooked chicken to the soup. Thanks for letting me know and I’m so glad you liked this!

  4. Melanie Anne says:

    I love that is has sweet potatoes in it! That is so unique!

  5. Cara says:

    This looks so yummy, and I bet my picky husband will actually eat it. I’ve been craving a creamy soup or chowder. Definitely bookmarking this one.

  6. Deborah says:

    Ok, so I made a corn chowder earlier this week and deemed it my new favorite soup. Now I want to try this one because it sounds even better!!

  7. Peregos says:

    Mel! You’re amazing, thank you!

  8. Anonymous says:

    Does this soup freeze well?

  9. Melanie says:

    Anonymous – I’ve never frozen this so I don’t know the answer to that. My guess is that it probably doesn’t freeze that great considering the milk and potatoes, but I could be wrong. Let me know if you try it!

  10. Anne says:

    I made this soup last night for supper and it was a huge hit!!!

  11. Melanie says:

    Hey Anne – I’m glad you liked this unique soup. It is one of our favorites. Thanks for letting me know!

  12. Michelle C. says:

    I’m excited to make this. I love sweet potatoes. Please clarify, do I use cooked chicken or put raw chicken in the soup to cook? Thanks.

  13. Cheri says:

    Melanie, I have the same question as Anonymous–when you make it, does the chicken just cook in the soup? I can cook it ahead of time but would rather save the time if it can be cooked in the soup with the sweet potatoes. Thanks!

  14. Melanie says:

    Anonymous and Cheri – yes, you use raw chicken and it cooks while the chicken simmers for the eight minutes. Just make sure the chicken is cut into small pieces so it cooks quickly.

  15. Cheri says:

    Thanks, Melanie! Can’t wait to make this tonight.

  16. Gina says:

    I really liked this! It’s simple, didn’t contain anything I didn’t like, and it was very tasty. It made a LOT though — I think next time I will plan to share with a new mom or something!

  17. Melanie says:

    Gina – I’m glad you liked this. Thanks for letting me know! And yes, it does feed a lot and would make a GREAT take-in meal.

  18. kjtroxel says:

    So yummy! I am a long time visitor but this is my first time commenting :)
    I cooked the chicken a bit after cooking the onion and garlic, then added the broth…worked perfectly.
    I froze a portion also. It was fine. texture was a bit different but fine for leftover lunches
    This earned rave reviews for the kiddos!!

  19. Melanie says:

    kjtroxel – thank you for your comment (and for being a long-time reader!). I’m really glad that you liked this recipe and thanks for the tips on freezing it – sounds like a perfect lunch!

  20. Cathryn says:

    I made this soup yesterday for a family in our ward and it.was.awesome. WOW! Seriously delicous! I really don’t know how you and PW come up with so many amazing recipes but the two of you are the cream of the crop when it comes to cooking websites. Thank you!

  21. Melanie says:

    Cathryn – you are so sweet! Thanks for your nice comment…and thanks for checking in to let me know you liked this recipe. I’m really glad it was a hit!

  22. Cassie says:

    I made this and it is so super yummy! I was wondering if you think it could be made in the crockpot?..

  23. Melanie says:

    Cassie – I’m glad you liked this soup. I’ve never tried it in the crockpot since there is a little bit of prep work in sauteing the onion and garlic…plus, potatoes take a really long time to cook in the crockpot and although sweet potatoes may cook differently, I just don’t know the ins and outs of this recipe for the slow cooker.

  24. kimmerbean says:

    I am making this for dinner tonight and LOVE IT. Thanks for another delicious recipe!

  25. Ashley says:

    Hey I made this last night and we loved it! Do you use yams or sweet potatoes. I used actual sweet potatoes, but the potatoes in your picture look kind of orange. Did you use yams?

    • Mel says:

      Ashley – I used the orange sweet potatoes (also called yams). I can’t find the white-flesh sweet potatoes easily here so I always use the classic orange ones.

  26. Mary says:

    I just made this soup for company tonight. I have so much confidence in you Mel, that I didn’t even try it out beforehand. It was absolutely delicious and the pot is empty!

  27. Mel says:

    Oh heavens, Mary, that’s a lot of pressure! I’m glad this soup turned out for you, though. Thanks for checking in to let me know!

  28. Shannon says:

    My husband said this was some of the best soup he’s ever had (and he doesn’t always love soup to begin with – is it a guy thing?)! I have a lot of sweet potatoes right now, so I pureed an extra one and added it to the soup, so the soup was extra orange which made it look very cheesy, though it didn’t taste super cheesy. I made other minor modifications, but it was so yummy and you get all the credit. We also made the velvet sugar cookies and the frosting from your sugar cookie post and once again, the best……. I really don’t need to look anywhere else to find yummy food!

  29. Nicole says:

    sounds delish, but I’d like to add more veggies- any suggestions??

  30. Nicole says:

    I added more sweet potatoes, and some carrots, and a big bunch of kale- soooooo yummy, especially in bread bowls!!!

  31. Andrea says:

    Made it with turkey instead of chicken and added a jalapeno. Delicious!

  32. Kendra Plumb says:

    YUM. I just wanted to let everyone know that I did freeze this (Its just my husband and myself, there was a TON left over!) and it re-heats wonderfully! I put it in the crock pot on low (I think not getting it too hot kept it from separating or curdling)….it was exactly the same as the day I made it! In fact, my husband thought I made it a second time. Ha.

  33. Maggie Williams says:

    I have had this recipe marked for some time and today was the day to try it.
    I made a substitution, I used crab instead of chicken since that was what I had and needed to use up. Oh and I used vegetable broth instead of chicken broth~
    I loved it, using the corn bread mix for a thickener is something new to me. This recipe does make a big pot of soup- not a problem, some into the freezer and I can always call the kids over for a nice bowl of the chowder too. Love your site and your recipes – thank you, Maggie

  34. This was fabulous!! I have never tried corn chowder. It just never sounded good to me. But wow! The flavor and texture is amazing. My husband and I gobbled this up in 2 days! Thanks Mel:-)

  35. Anna says:

    Hi! Been loving your recipes! Just wondering, I don’t have any Monterey Jack cheese. Would cheddar work as well? Or is there really that much of a taste difference with Monterey Jack?

    Thanks!

  36. Mel says:

    Hi Anna – the taste of cheddar would probably work – I think the key is that Monterey Jack is a cheese that melts really well, whereas cheddar can become kind of grainy and greasy when melted.

  37. stephanie says:

    I made this last night and had it again today for lunch. So perfect for a rainy day in the Pacific Northwest! We left out the chicken (always looking for a good meatless meal) and used canned corn (which I won’t do next time). The leftovers today were thinner, not sure why. I prefer it thick and creamy like it was last night, but I’m sure when my husband gets home from work he’ll report that he like it better today -just last night he said he liked it, but wanted it thinner :)

  38. Lesli Dustin says:

    Mel, this soup was so good. My kids wished the sweet potatoes were carrots instead, but I can’t wait to break out the leftovers for dinner again. Thanks.

  39. adrienne says:

    Another winner Mel. The servings though, definitely more than 4! It’s a huge pot of soup! And I’m glad, because it’s going to be lunch this week for sure.

  40. Nicole says:

    I’ve made this many times, it’s one of my favorite soups, thanks to you! I just had one big comment– it feeds WAY more than 4- is that a typo? It fills my biggest pot to the top! I’m glad though, b/c it means yummy leftovers and one less night to cook in the week!

  41. Molly says:

    I love your site – I think we are soul sisters because you have basically published all my favorite go-to recipes. Now I don’t need to do anything when planning meals but go to your site! I was in the middle of making this recipe, as published at Cooks Country, and while it was coming to a boil decided to check reviews. And of course, you had it here! Now I can’t wait for the finished product!

  42. Amanda R says:

    Hey Mel. Have you only ever used the cornbread mix with this recipe or have you done it with a cornmeal mixture? I don’t want to experiment, I just never have the jiffy mix on hand when I stumble upon this recipe looking for a soup to make for dinner. If jiffy mix is necessary, I will make it a point to buy a couple so I can try out this soup next time it catches my eye.

    Thanks for your recipes and blog. I just can’t say enough good things about you and your recipes. They def make me a rockstar! I’m always sharing your blog with everyone when dinner and recipes enter conversations. You’re just the best!

    • Mel says:

      Hi Amanda – that’s a good question. I have to admit it’s been years since I’ve made this recipe. I don’t keep the jiffy mix on hand either so if I were going to make this tomorrow (and I should!), I’d probably use a bit less than 1 cup cornmeal, 1 tablespoon sugar, 1 teaspoon baking powder and a bit of salt.

  43. Julianne says:

    Just had this for dinner with cornbread. I used your homemade cornbread mix recipe in it (the one in the Note section) This turned out so great, Ryan’s on his 3rd bowl now. Thank you!

  44. Darci S says:

    I made this using frozen peas instead of corn to make my corn-hating husband happy and honestly I think I like it even better that I would have liked the corn! This is super hearty, very flavorful, and just plain filling! Will be making again.

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