Chicken, Corn and Sweet Potato Chowder

I am so ready for cooler weather! I cannot believe how warm it still is here in Utah. I have been anxious for soup! When the temperature got down to the low 80's last week, I figured that was as cool as it was going to get for a while, so I made soup.

Chicken, Corn and Sweet Potato Chowder

sister's cafe

3 cups 2% milk

1 (8.5oz) box Jiffy Corn Muffin Mix

2 tbsp butter

1 onion, finely chopped

3 garlic cloves, minced

1/2 tsp cumin

1/2 tsp oregano

2 quarts chicken broth

2 small chicken breasts, cut into small cubes

2 large sweet potatoes, peeled and cut into 1/2 inch pieces

1 cup Monterey Jack cheese

3 cups frozen corn, not thawed

1/2 cup chopped fresh parsley or 2 tbsp dried parsley

salt and pepper to taste

Mix muffin mix and milk in a bowl until well combined. Meanwhile, heat butter in a large pot over med heat until foaming. Add onion and cook until soft, about 8 minutes. Stir in garlic, cumin, oregano and cook until fragrant, about 1 minute. Add broth, chicken (raw) and sweet potatoes. Bring to a 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 about 10 minutes, but can be faster). Add cheese and corn and cook until cheese begins to melt, about 2 minutes. Stir in parsley and season with salt and pepper.