Chicken Corn Chowder with Sweet Potatoes

Looking for a good corn chowder recipe?  Look no further!  The Sister's Cafe shared this recipe quite a while ago and I am just getting around to making it.  It is great!  I love the sweet potatoes, they are pretty much amazing.  It makes me sad for Spring to come SOLELY because soup season will then end for a few months.  Oh well, there are more things to look forward to like SUNSHINE!

3 cups 2% milk
1 cup corn muffin mix (example: Jiffy)
2 T. butter
1 onion, chopped fine
3 garlic cloves, minced
1/2 tsp. ground cumin
1/2 tsp. dried oregano
2 quarts chicken broth
2 small chicken breasts, cut into 1/2 " cubes (I used 2 cans of the Sams Club chicken)
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 Tb 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. *Does not freeze well - ruins the texture!