Corn Chowder with Chicken and Sweet Potatoes makes a perfect meal for a cool fall night.
Soup and Halloween are a tradition at our house. When the kids were little I’d always fill their tummies full of warm soup before we headed out trick or treating. There was usually a pan of this yummy oatmeal herb bread too. It’s so good! My kid’s favorite soup was always this tortilla soup. We won’t be sending any trick or treaters off this year but hopefully we’ll have some come to the door or otherwise I have a lot of candy I’m going to have to eat!! Regardless, we’ll still be enjoying some soup on what promises to be a cold and rainy night here in Portland. Rain and Halloween just seem to go together too when you live in the Pacific NW.
This soup is a complete meal. In addition to corn, it also has chicken and sweet potatotes. Corn Muffin mix provides the thickener for this soup and more yummy corn flavor.
I found that the soup thickens more as it cools so if you are reheating some the next day (it makes a lot) you may want to add some additional chicken broth or milk to thin it out a bit or leave it nice and thick if you prefer. A chowder is suppose to be thick after all.
Some oregano, cumin and parsley add some nice additional flavor to this chowder. Serve it up with some nice crusty no knead bread and you have a delicious fall meal. You could also substitute carrots for the sweet potatoes if you prefer.
Corn Chowder with Chicken and Sweet Potatoes
- 3 cups whole milk
- 1 cup yellow corn muffin mix
- 2 tablespoons unsalted 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 breast, cut into 1/2-inch pieces
- 2 sweet potatoes about 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 leaves
- Salt and pepper
- Mix milk and muffin mix in bowl until well combined.
- 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.
- 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.)