Calls for some soup like this. . .
Chicken and Corn Chowder with Sweet Potatoes
found on My Kitchen Cafe - adapted from Cooks Country
serves 8
3 cups whole milk
1 cup yellow corn muffin mix (Jiffy Brand)
2 Tb butter
1 onion-chopped fine
3 garlic cloves-minced
1/2 tsp cumin
1/2 tsp dried oregano
2 quarts chicken broth
1 1/2 pounds skinless chicken breasts, cut into 1/2" cubes
2 sweet potatoes, peeled and cut into 1/2 " pieces
1 cup shredded Monterey Jack cheese
3 cups frozen corn
1/2 cup fresh parsley - chopped
salt and pepper to taste
Mix milk and 1 cup muffin mix in a bowl until well combined. Meanwhile, heat butter in large pot over medium heat until foamy. Add onion and cook until softened, about 8 minutes. Stir in garlic, cumin and oregano and cook until fragrant, about 30 seconds. Add broth , raw chicken, and potatoes. Bring to a boil, reduce heat and simmer until potatoes are just tender, about 8 minutes.
Stir in milk mixture and simmer until soup thickens, about 10 minutes. Add cheese and corn and cook until cheese begins to melt. Stir in parsley and season with salt and pepper.
If you are a sweet potato kind of person, you will flip for this soup! It has such a great flavor. I didn't like the sweet potatoes as much as Dave did. I prefer them drenched in butter, brown sugar and marshmallows! Next time (and there will be a next time) I'll use regular potatoes.
