Southwestern Ham and Corn Chowder
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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. 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.
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