Southwestern Ham and Corn Chowder

Southwestern Ham and Corn Chowder

by Veronica Morales 2 years ago
5 (5)
20 minutes
291.5 kcal
15.8 g carbs
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Description

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.

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
Directions
  1. 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. 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.
Nutrition Facts
serving: 6 servings
calories: 291.5 kcal
carbohydrates: 15.8 g
protein: 9.7 g
saturated fat: 16.5 g
cholesterol: 20.6 mg
sodium: 1376.7 mg
fiber: 3.9 g
sugar: 3.2 g