Chicken and Corn Chowder with Sweet Potatoes
"I usually use 1% milk - you can use whole, 2%, 1% or probably even skim (haven't tried the skim version myself though). In place of the prepackaged cornbread mix I use: 1/2 cup yellow cornmeal, 1/4 cup white or whole wheat flour, 1 tablespoon sugar, 1/2 teaspoon salt, 1/2 tablespoon baking powder, 1/4 teaspoon baking soda. I whisk it together in a bowl and pour the milk over it to combine in step 1 of the recipe...."
INGREDIENTS
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3 cups milk
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1 cup dry yellow cornbread mix (see the note above for my homemade version)
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2 tablespoons butter
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1 onion, chopped fine
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3 garlic cloves, minced
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1/2 teaspoon ground cumin
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1/2 teaspoon dried oregano
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2 quarts low-sodium chicken broth
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1 1/2 pounds boneless, skinless chicken breasts, cut into 1/2-inch cubes
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2 sweet potatoes (about 1 1/2 pounds), peeled and cut into 1/2-inch pieces
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1 cup shredded Monterey Jack Cheese
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3 cups frozen corn
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1/2 cup chopped fresh parsley
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Salt and pepper, to taste
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