Chicken Corn Chowder with Sweet Potatoes
This simple recipe for chicken corn chowder with sweet potatoes is so unique and delicious! Who 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.
What to Serve With This
- Cornbread 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
Ingredients
- 3 cups milk
- 1 cup dry yellow cornbread mix (see note)
- 2 tablespoons butter
- 1 medium onion, chopped fine
- 3 garlic cloves, minced
- ½ teaspoon ground cumin
- ½ teaspoon dried oregano
- 2 quarts low-sodium chicken broth
- 1 ½ pounds boneless skinless chicken breasts, cut into 1/2-inch cubes
- 2 medium 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
- ½ cup chopped fresh parsley
- Salt and pepper, to taste
Instructions
- 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.
Notes
Recommended Products
Recipe Source: adapted from Cook’s Country
Absolutely delicious, but very rich and hearty. Easy to follow recipe. Definitely a crowd pleaser!
Mel, I have made this recipe before and I absolutely LOVE it! My kids, however, take issue with the sweet potatoes :'( Is it possible to make this recipe and have it work out if you omit the sweet potatoes?
Yes, or you can sub in regular potatoes (like russets or yukon golds).
Grace H — would love an instant pot recipe adaptation! I’m going to try this with butternut squash which I have on hand and see how it goes. Thanks for the recipe!
Mel, this recipe looked plain Jane, and yet I still chose to make it, trusting in you and Cook’s Country. I told my husband and he was setting the table that there was no way the kids would eat it. BUT, they did, and they LOVED it! We all loved it. It doesn’t look like much in the bowl, but it was truly delicious. I just wanted to leave a review for one of your older recipes. Thanks for sharing and doing what you do. 🙂
My husband and kids love this chowder! So unique and delicious. It’s our fall go to meal.
Just discovered this last night, and oh, my goodness. Sooo good! It’s unique and flavorful, and just thinking about it makes me want lunch NOW. Made totally as written, it’s perfect. I did add a sprinkle of smoked paprika to one of my bowls, and that was tasty, too.
Oh yum!