Let me begin this post by saying that I don't like sweet potatoes. Baked sweet potato fries are okay, but anything else made with a sweet potato just doesn't appeal. So, when I saw this recipe I was hesitant to make it. But I decided to plunge ahead with it, mainly because I have probably 20lbs. of sweet potatoes in my pantry. And I figured if it turned out we didn't like it we could always have ice cream for dinner. Let's see what we've got.
Chicken and Corn Chowder with Sweet Potatoes
from Cook's Country
Serves 8 to 10
3 cups whole milk
1 cup yellow corn muffin mix (Jiffy)
2 tablespoons butter
1 onion, chopped fine
2 garlic cloves, minced
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
2 quarts low-sodium chicken broth
1 1/2 pounds boneless, skinless chicken breasts, cut into 1/2 inch cubes
2 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 (not thawed)
1/2 cup chopped fresh parsley
Salt and pepper
1. Mix milk and muffin mix in bowl until well combined. Meanwhile, heat butter in large Dutch oven 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.
2. 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. Serve. (Soup can be refrigerated in airtight container for up to 3 days.)
Verdict: Delish! The sweet potatoes actually made this chowder. Their texture and (now) subtle sweetness was just right! This is a recipe I'll be reaching for again come fall and winter.