I have been on the hunt for recipes using sweet potatoes lately. I really like them! When I saw this recipe, I knew I had to try it. We loved it! It is really good and very easy. We loved the chunks of sweet potatoes and chicken and the rich creamy texture of the soup - without much added fat! 
Chicken and Corn Chowder with Sweet Potatoes
Adapted from Cook's Country (serves 6-8)
3 c whole milk
1 c yellow corn muffin mix (I used the Betty Crocker mix, found near the cake mixes)
2 TBSP butter
1 onion, finely chopped
3 cloves garlic, minced
1/2 tsp ground cumin
1/2 tsp dried oregano
2 qts. chicken broth
1 1/2 lbs. boneless, skinless chicken breasts, cut into 1/2" cubes
2 sweet potatoes/yams (about 1 1/2 lbs.) peeled and cut into 1/2" cubes
1 c shredded Monterey Jack Cheese
3 c frozen corn (not thawed)
1/2 c chopped fresh parsley
salt and pepper, to taste
Mix milk and muffin mix in a bowl until well combined. Meanwhile, heat butter in large pot over medium heat until foaming. Add onion and cook until softened, about 8 minutes. Stir in garlic, cumin and oregano and cook until fragrant, about 30 seconds. Add broth, chicken and sweet potatoes. Bring to a boil, reduce heat, and simmer until sweet potatoes are just tender, about 8 minutes. Stir in milk and muffin mixture and simmer until soup thickens, about 10 minutes. Add cheese and corn and cook until cheese begins to melt, about 2 minutes. Stir in parsley and season with salt and pepper. ( I didn't add the cheese and parsley until after the bowls were dished up - using them as a garnish)
Chicken and Corn Chowder with Sweet PotatoesAdapted from Cook's Country (serves 6-8)
3 c whole milk
1 c yellow corn muffin mix (I used the Betty Crocker mix, found near the cake mixes)
2 TBSP butter
1 onion, finely chopped
3 cloves garlic, minced
1/2 tsp ground cumin
1/2 tsp dried oregano
2 qts. chicken broth
1 1/2 lbs. boneless, skinless chicken breasts, cut into 1/2" cubes
2 sweet potatoes/yams (about 1 1/2 lbs.) peeled and cut into 1/2" cubes
1 c shredded Monterey Jack Cheese
3 c frozen corn (not thawed)
1/2 c chopped fresh parsley
salt and pepper, to taste
Mix milk and muffin mix in a bowl until well combined. Meanwhile, heat butter in large pot over medium heat until foaming. Add onion and cook until softened, about 8 minutes. Stir in garlic, cumin and oregano and cook until fragrant, about 30 seconds. Add broth, chicken and sweet potatoes. Bring to a boil, reduce heat, and simmer until sweet potatoes are just tender, about 8 minutes. Stir in milk and muffin mixture and simmer until soup thickens, about 10 minutes. Add cheese and corn and cook until cheese begins to melt, about 2 minutes. Stir in parsley and season with salt and pepper. ( I didn't add the cheese and parsley until after the bowls were dished up - using them as a garnish)
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