Potluck Recipe - Creamy Chicken Corn Chowder with Sweet Potatoes

I just love soups. When I found out we were having potluck at work this past Thursday, I knew exactly what soup I wanted to make. I saw similar recipes on The Sister's Cafe and My Kitchen Cafe and wanted an excuse to try it out. (Because it made A LOT!) This chowder might be one of my new favorites. It is creamy without being high in fat and heavy. The sweet potatoes added a nice sweetness to the soup that potatoes don't usually add. And, for those of you who are vegetarian, just omit the chicken breasts and switch the chicken broth to vegetable broth and you have another recipe to add to your repertoire of recipes!

Creamy Chicken Corn Chowder with Sweet Potatoes

3 cups milk (I used 1% and it turned out just fine)

1 (8.5 oz) box Jiffy corn muffin mix

1 T. butter

1 onion, chopped fine

3 garlic cloves, minced

1/2 tsp. ground cumin

1/2 tsp. dried oregano

2 quarts chicken broth

3 chicken breasts, cut into 1/2 " cubes

3 sweet potatoes or yams, peeled and cut into 1/2" pieces

1 cup shredded Monterey Jack Cheese

3 cups frozen corn (not thawed)

1/2 cup chopped fresh parsley (or 2 Tb dried 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, about 8 minutes. Stir in garlic, cumin and oregano and cook until fragrant, about 1 minute. Add broth, chicken (raw) and sweet potatoes. Bring to boil, reduce heat, and simmer until chicken is cooked and sweet potatoes are just tender, about 8 minutes. Stir in milk and muffin mixture and simmer until soup thickens (can take up to 10 minutes although mine thickens immediately) Add cheese and corn and cook until cheese begins to melt, about 2 minutes. Stir in parsley and season with salt and pepper.