Chicken and Corn Chowder with Sweet Potatoes | America's Test Kitchen

Ingredients

• 3 cups whole milk
• 1 cup yellow corn muffin mix
• 2 tablespoons unsalted butter
• 1 onion, chopped fine
• 2 garlic cloves, minced
• 1/2 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 2 quarts low-sodium chicken broth
• 1 1/2 pounds boneless, skinless chicken breast, cut into 1/2-inch pieces
• 2 sweet potatoes (about 1½ pounds), peeled and cut into 1/2-inch pieces
• 1 cup shredded Monterey Jack cheese
• 3 cups frozen corn (not thawed)
• 1/2 cup chopped fresh parsley leaves
• Salt and pepper