Chicken and Corn Chowder with Sweet Potatoes
By America's Test KitchenPublished on November 7, 2011
Yield
Serves 8 to 10
Ingredients
3 cups whole milk 1 cup yellow corn muffin mix 2 tablespoons unsalted butter 1 onion, chopped fine2 garlic cloves, minced½ teaspoon ground cumin ½ teaspoon dried oregano 2 quarts low-sodium chicken broth 1 ½ pounds boneless, skinless chicken breast, cut into ½-inch pieces2 sweet potatoes (about 1½ pounds), peeled and cut into ½-inch pieces1 cup shredded Monterey Jack cheese 3 cups frozen corn (not thawed)½ cup chopped fresh parsley leaves Salt and pepper
Instructions
- Mix milk and muffin mix in bowl until well combined. Meanwhile, heat butter in large Dutch oven 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. (Soup can be refrigerated in airtight container for up to 3 days.)
Yield
Serves 8 to 10Ingredients
3 cups whole milk
1 cup yellow corn muffin mix
2 tablespoons unsalted butter
1 onion, chopped fine
2 garlic cloves, minced
½ teaspoon ground cumin
½ teaspoon dried oregano
2 quarts low-sodium chicken broth
1 ½ pounds boneless, skinless chicken breast, cut into ½-inch pieces
2 sweet potatoes (about 1½ pounds), peeled and cut into ½-inch pieces
1 cup shredded Monterey Jack cheese
3 cups frozen corn (not thawed)
½ cup chopped fresh parsley leaves
Salt and pepper
Ingredients
3 cups whole milk
1 cup yellow corn muffin mix
2 tablespoons unsalted butter
1 onion, chopped fine
2 garlic cloves, minced
½ teaspoon ground cumin
½ teaspoon dried oregano
2 quarts low-sodium chicken broth
1 ½ pounds boneless, skinless chicken breast, cut into ½-inch pieces
2 sweet potatoes (about 1½ pounds), peeled and cut into ½-inch pieces
1 cup shredded Monterey Jack cheese
3 cups frozen corn (not thawed)
½ cup chopped fresh parsley leaves
Salt and pepper
Ingredients
3 cups whole milk
1 cup yellow corn muffin mix
2 tablespoons unsalted butter
1 onion, chopped fine
2 garlic cloves, minced
½ teaspoon ground cumin
½ teaspoon dried oregano
2 quarts low-sodium chicken broth
1 ½ pounds boneless, skinless chicken breast, cut into ½-inch pieces
2 sweet potatoes (about 1½ pounds), peeled and cut into ½-inch pieces
1 cup shredded Monterey Jack cheese
3 cups frozen corn (not thawed)
½ cup chopped fresh parsley leaves
Salt and pepper
Why This Recipe Works
This Chicken and Corn Chowder with Sweet Potatoes recipe relies interesting ingredients rather than an unusual technique. Sweet potato and corn transform our basic chicken soup recipe into a hearty chowder, and our recipe’s base gets a boost from a surprising ingredient: corn muffin mix, which we dissolved in milk and then stirred into the soup. This created a thickened, creamy consistency and added extra corn flavor.
Instructions
- Mix milk and muffin mix in bowl until well combined. Meanwhile, heat butter in large Dutch oven 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. (Soup can be refrigerated in airtight container for up to 3 days.)
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