Chicken and Corn Chowder with Sweet Potatoes

When I made this soup for the first time I used what my store called Sweet Potatoes expecting to have the same result the picture shows with orange chucks, white chicken, and yellow corn. However, I found out that my stores sweet potatoes were white inside. It tasted delicious still but I like the look of what my store calls yams that have orange inside.
Serves 8 to 10
3 cups whole milk
1 cup Jiffy yellow corn muffin mix or any other brand
2 Tablespoons unsalted butter
1 onion, chopped fine
2 garlic cloves, minced
½ teaspoon ground cumin
½ teaspoon dried oregano
2 quarts (8 cups) low-sodium chicken broth
1½ pounds boneless, skinless chicken breasts, cut into ½-inch cubes
2 sweet potatoes or yams (about 1½ lbs), peeled and cut into ½-inch pieces
1 cup shredded Monterey Jack cheese
3 cups frozen corn (not thawed)
½ cup chopped fresh parsley
Salt and pepper
1. Mix milk and muffin mix in bowl until well combined. Meanwhile, heat butter in Large Dutch oven 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 or yams. Bring to boil, reduce heat, and simmer until sweet potatoes or yams are just tender, about 8 minutes.
2. 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. (Soup can be refrigerated in airtight container for up to 3 days.)
Ruth