Southwestern Ham and Corn Chowder recipe

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Ingredients

1 tablespoon coconut oil
1 small onion, diced
2 cloves garlic, minced
1 teaspoon paprika
1 teaspoon garlic salt
½ teaspoon cayenne pepper, or to taste
½ teaspoon ground cumin
2 cups chicken broth
1 ½ cups cubed cooked ham
1 (7 ounce) can southwest-style corn
1 (15 ounce) can pumpkin puree
1 (13.5 ounce) can coconut milk
salt and ground black pepper to taste

Nutrition Info

291.5 calories
carbohydrate: 15.8 g
cholesterol: 20.6 mg
fat: 22.8 g
fiber: 3.9 g
protein: 9.7 g
saturatedFat: 16.5 g
servingSize: -
sodium: 1376.7 mg
sugar: 3.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat coconut oil in a stockpot or large saucepan over medium-high heat, cook and stir onion, garlic, paprika, garlic salt, cayenne pepper, and cumin until onion is translucent, about 4 minutes. Add chicken broth, ham, and corn, bring to a boil.

  2. Reduce heat to medium-low and stir pumpkin and coconut milk into broth mixture. Simmer soup, stirring occasionally, until heated through, about 10 minutes, season with salt and pepper.

Recipe Yield

6 servings

Recipe Note

I created this chowder to help get rid of Thanksgiving leftovers and it has become a staple dinner for my family. It is hearty enough to be eaten as a main dish or an appetizer.

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