Maybe you can tell it's a favorite because we have so many Corn Chowder recipes here, but this one from The Sisters Cafe is a surprise because it has sweet potatoes and is thickened with corn muffin mix. The result is slightly sweet and definitely different!
3 cups 2% milk
1 (8.5 oz) box Jiffy corn muffin mix
2 Tbs. butter
1 onion, chopped fine
3 garlic cloves, minced
1/2 tsp. ground cumin
1/2 tsp. dried oregano
2 quarts (8 cups) chicken broth
2 raw chicken breasts, cut into 1/2" cubes
2 large sweet potatoes or yams, 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 (or 2 Tbs. dried 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 1 minute. Add broth, chicken (raw) and sweet potatoes. Bring to 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 up to 10 minutes although mine thickens immediately). Add cheese and corn and cook until cheese begins to melt, about 2 minutes. Stir in parsley and season with salt and pepper. Serves about 12.