My little sweet potato.....

This week the baby is the size of a sweet potato! And I really do love sweet potatoes. In fact I have a recipe that I was going to try with sweet potatoes. Here it is if you want to try it too. The only condition is that while you are making and eating it you think of my unborn baby......

Chicken and Corn Chowder with Sweet Potatoes

adapted from Cook's Country

serves 6-8

3 cups whole milk (I didn't have whole milk so I used 2 cups 1% and 1 cup cream)

1 cup yellow corn muffin mix (Jiffy brand was recommended in the original recipe but I used a Betty Crocker mix and it worked just fine)

2 T. butter1 onion, chopped fine

3 garlic cloves, minced

1/2 tsp. ground cumin

1/2 tsp. dried oregano

2 quarts low-sodium chicken broth

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.

I got this recipe from this great website that you can see here.