Creamy Chicken & Corn Chowder with Sweet Potatoes
Prep time
Cook time
Total time
This creamy chicken and corn chowder with sweet potatoes is flavorful and family friendly. Pair it with freshly-baked bread and salad for the perfect weeknight meal! Serves 6 to 8.
Recipe type: Main
Cuisine: Soup
Serves: 8
  • 3 cups whole milk (or skim)
  • 1 cup yellow corn muffin mix
  • 2 T unsalted butter
  • 1 onion, finely diced
  • 2 garlic cloves, minced
  • ½ tsp ground cumin
  • ½ tsp dried oregano
  • 2 quarts chicken stock
  • 1½ pounds boneless skinless chicken breasts, cooked and diced
  • 2 sweet potatoes, peeled and diced into ½-inch pieces
  • 1 cup shredded Monterey Jack cheese
  • 3 cups frozen corn (do not thaw!)
  • ½ cup chopped fresh parsley
  • Salt and pepper to taste
  1. Whisk milk and muffin mix in a medium bowl until combined; set aside.
  2. Melt butter in large Dutch oven over medium heat. Add onion and cook until soft, about 8 minutes. Stir in garlic, cumin and oregano and cook until fragrant, about 30 seconds.
  3. Add stock, chicken and sweet potatoes. Bring to a boil, reduce heat and simmer until sweet potatoes are tender but not soft (about 8 minutes).
  4. Whisk milk and muffin mix one more time; stir into soup. Simmer until soup thickens, about 10 minutes.
  5. Add cheese and corn and cook until cheese starts to melt. Stir in parsley and season with salt and pepper to taste.
  6. Serve topped with additional shredded cheese. Refrigerate leftovers in an airtight container in the refrigerator for up to 3 days.
Recipe by Half-Scratched at