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
- 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
- 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.
Recipe Source: adapted from Cook’s Country
62 Comments on “Chicken Corn Chowder with Sweet Potatoes”
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.
I’ve been making this recipe since it was first published in Cooks Country! And it’s a good thing it makes a huge pot of soup. Because as soon as word gets out that I’m making it again, two other households in my family expect a container of it to show up LOL! As for my own tweaks: I add a couple ribs of chopped celery to the onions, and use chicken thighs instead of breasts, both of which just because I like the flavor better. I sweat the onions and celery until they’re softened, then add the chopped up chicken to the pot and cook it until it takes on just a little bit of light golden color (again, More Flavor!). Then in go the seasonings (I use more of both the oregano and cumin too), *then* the broth. Once that all comes up to a simmer, I start dicing up the sweet potatoes. By the time they go in the pot, the chicken thigh meat has had a chance to cook until it gets tender. It takes a little bit longer this way, but the extra developed flavor is SO worth it!
Made this tonight. Wasn’t sure what my husband would think because neither corn nor sweet potatoes are his favorite. He loved it 🙂 thanks for another great recipe!
To avoid going to the store I ended up using half the chicken broth, only 2 cups of milk, only 2 cups of corn, colby jack cheese, and dried parsley, and it still turned out perfect. Oh, and I used bacon grease instead of butter 😀
I’ve used colby jack cheese too, and it’s great!
Made this yesterday. Loved it! I think next time I will mix it up and add a few cans of diced chili peppers to make it a spicy stew. This is a lovely alternative to a white chili, as my kids don’t like beans. Thanks!
Super yummy! Making it for the second time. It is a hit with the whole family!
I made this last night and we also loved it! I added carrots, celery, and a red bell pepper and sautéed them with the onion as suggested…delish!!! I used cooked chicken from a rotisserie chicken and just added it at the end. I shared the soup with my friend today who said the bell pepper made it. Thanks for another great recipe Mel!!!
Another success from my favorite recipe resource! Everyone in the family loved this. Don’t know how I hadn’t found this gem sooner. We used your homemade cornbread recipe, too, and everything was wonderful. I didn’t have frozen corn so I used rinsed canned and it was still delicious. Thanks for all your great recipes!
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.
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!
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!
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.
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!
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!
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.
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.
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 🙂
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.
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?
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:-)
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
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.
Made it with turkey instead of chicken and added a jalapeno. Delicious!
I added more sweet potatoes, and some carrots, and a big bunch of kale- soooooo yummy, especially in bread bowls!!!
sounds delish, but I’d like to add more veggies- any suggestions??
Nicole – the sky is the limit with a soup like this. Try sauteing carrots, celery and bell pepper with the onion!
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!
Shannon – I love the pureed potato idea! Your comment was so nice…I’m so happy the cookies worked out well for you, too.
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!
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!
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?
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.
I am making this for dinner tonight and LOVE IT. Thanks for another delicious recipe!
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.
I made this and it is so super yummy! I was wondering if you think it could be made in the crockpot?..
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!
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!
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!
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!!
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.
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!
Thanks, Melanie! Can’t wait to make this tonight.
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.
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!
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.
Hey Anne – I’m glad you liked this unique soup. It is one of our favorites. Thanks for letting me know!
I made this soup last night for supper and it was a huge hit!!!
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!
Does this soup freeze well?
Mel! You’re amazing, thank you!
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!!
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.
I love that is has sweet potatoes in it! That is so unique!
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!
OK, so I cooked it before adding it to the soup. Great tasting chowder! I loved it!
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!