Chicken and Corn Chowder with Sweet Potatoes

I have been a a real sweet potato kick lately, so this caught my eye when I was looking for a new soup recipe to try. I have never really been into chowders, but this exceeded my expectations. It comes together quick and has a wonderful variety of textures and flavors. Perfect for those yucky gray January days. The recipe says it is supposed to feed 6-8, so I cut it in half and still ended up with another meals worth of leftovers. 

Chicken and Corn Chowder with Sweet Potatoes
(From Mel's Kitchen Cafe- originally taken from Cooks Country)
serves 6-8

3 cups whole milk (or  2 cups 1% and 1 cup cream)
1 cup yellow corn muffin mix (such as those 44 cent Jiffy boxes)

2 T. butter
1 onion, chopped fine
3 garlic cloves, minced
1/2 tsp. ground cumin
1/2 tsp. dried oregano
2 quarts low-sodium chicken broth (8 cups)
1 1/2 pounds boneless, skinless chicken breasts, cut into 1/2 ” cubes
2 sweet potatoes (about 1 1/2 pounds), peeled and cut into 1/2″ pieces
1 cup shredded Monterey Jack Cheese
3 cups frozen corn (not thawed)
1/2 cup chopped fresh parsley
salt and pepper, to taste

Mix milk and muffin mix in bowl until well combined. Meanwhile, heat butter in large pot 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.