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Southwestern Ham and Corn Chowder Recipe

Recipe by: Nicole Baker Jordan

"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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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep10 m
  • Cook20 m
  • Ready In30 m
  • 1Heat 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.
  • 2Reduce 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.
Footnotes
  • Cook's Note:
  • Southwestern corn contains red bell peppers, poblano peppers, and black beans.
  • You may continue to simmer chowder on low heat for longer if you would like to develop flavors more.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Ingredients
  • 6 servings
  • 291 cals
  • 1 tablespoon coconut oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon paprika
  • 1 teaspoon garlic salt
  • 1/2 teaspoon cayenne pepper, or to taste
  • 1/2 teaspoon ground cumin
  • 2 cups chicken broth
  • 1 1/2 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

Amount per serving ( 5 total)

  • Calories:
    291
    15%
  • Fat:
    22.8
    35%
  • Carbs:
    15.8
    5%
  • Protein:
    9.7
    19%
  • Cholesterol:
    21
    7%

Based on a 2,000 calorie diet

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