Chicken and Corn Chowder with Sweet Potatoes

So one of my unwritten new years resolutions is to cook more often, meal plan each week, cook healthier and especially on Sundays, to try new crock pot recipes (since we have church from 1-4). Last night I made "Chicken and Corn Chowder with Sweet Potatoes" from "My Kitchen Cafe." It was pretty easy. I love making and trying new soups. The only thing I would change for my family is that no one (besides me, I guess) really loved the sweet potatoes. The kids wouldn't eat them and Wade didn't like them either. So next time, I would probably just substitute for regular potatoes. That said, it was a really flavorful, good soup that was easy to make. Ella even had leftovers for lunch (minus the sweet potatoes). Here's the recipe:

Chicken and Corn Chowder with Sweet Potatoes

adapted from Cook's Country
serves 6-8

3 cups whole milk (I just used 2%)
1 cup yellow corn muffin mix (Jiffy brand was recommended in the original recipe)
2 T. butter
1 onion, chopped fine (I didn't have an onion, so I used minced)
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.