This Chowder is wonderful. Easy enough to make and the entire time I was cooking it Baby Cakes kept tell me how good it smelled. Even now long after bowls are empty I can still smell the cumin-ey scent wafting through the air. The sweet potatoes (or yams) give the dish a subtle sweet flavor. I can't think of a single thing to change about this dish. Thick, hearty and fabulous flavor combo. I do beleive this is a keeper.
Chicken and Corn Chowder with Sweet Potatoes
from My Kitchen Cafe
2 cups 2% milk
1 cup heavy cream
1 cup corn muffin mix
1 tablespoon extra virgin olive oil
2 tablespoon butter
1 onion, chopped fine
3 garlic cloves, minced
1/2 tsp. ground cumin
1/2 tsp. dried oregano
2 tablespoons dried parsley
2 quarts chicken broth
1 1/2 pounds boneless skinless chicken breasts
2 yams (about 1 1/2 pounds)
1 cup shredded Monterey Jack Cheese
3 cups frozen corn
salt and pepper, to taste
Mix milk, cream and muffin mix in bowl until well combined.
Heat olive oil in a chili pot over medium/high heat and add chicken breasts. Put lid on pot while cooking, checking and flipping occasionally. Cook until white all the way through. Transfer from pot to plate and set aside.
Add butter to the pot over medium heat. Add onion and cook until softened, about 4-6 minutes. Stir in garlic, cook a second or two. Add cumin and oregano, about 1 minute. Add broth and simmer for about 5-10 minutes.
Meanwhile, peel, cut and cube raw yams into 1/2" peices and add to broth mixture. Bring to boil, reduce heat, and simmer until yams are just tender, about 8 minutes. Chop up or shred cooked chicken and add to pot during last 2 minutes.
Stir in milk and muffin mixture and simmer until soup thickens, about 4-6 minutes. Add cheese and corn and cook until cheese begins to melt, about 2 minutes. Season with salt and pepper.
Once again yum, yum, yum,