This recipe for chicken corn chowder with sweet potatoes is so simple – and so unique and delicious! Who knew chowder would be perfect with sweet potatoes?
This amazing chicken corn chowder with sweet potatoes has been a family favorite for many years.
It 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!
FAQs for Chicken Corn Chowder with Sweet Potatoes
Yes, you can sub in regular potatoes (like russets or yukon golds).
You can use a bit less than 1 cup cornmeal, 1 tablespoon sugar, 1 teaspoon baking powder and a bit of salt.
Absolutely! Try sauteing carrots, celery and bell pepper with the onion!
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.
- 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
- 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).
- 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.
- 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.
Milk: I usually use 1% milk - you can use whole, 2%, 1% or probably even skim (haven't tried the skim version myself though).
Cornbread: 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.
Recipe Source: adapted from Cook’s Country