This is an absolutely delicious soup recipe and a favorite of my family’s. It’s both hearty and healthy.
The recipe calls for whole milk, but I use skim and it’s still very thick and creamy! You can serve it up with skillet corn bread or warm french bread.
Sweet Potato and Corn Chowder
2 chicken breast (I boiled and shredded)
2 large sweet potato (peeled and cut into 1/2″ pieces)
1 cup frozen corn (not thawed)
3 cups skim milk
1 cup shredded Monterrey Jack Cheese
2 quart chicken broth
1 cup yellow corn muffin mix
2 tbsp butter
1 onion (chopped fine)
4 garlic cloves (minced)
1/2 tsp ground cumin
1/2 tsp dried oregano
1/2 cup fresh parsley (chopped)
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, about 8 minutes. Stir in garlic, cumin and oregano and cook until fragrant, about 30 seconds. Add broth, chicken and sweet potatoes. Bring to 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. Serves 6-8 people.