SOUTHWESTERN HAM AND CORN CHOWDER

Southwestern Ham and Corn Chowder image

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.

Provided by Nicole Baker Jordan

Categories Soups, Stews and Chili Recipes Chowders Corn Chowder Recipes

Time 30m

Yield 6

Number Of Ingredients 13

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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

Steps:

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.
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 : Calories 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, Sodium 1376.7 mg, Sugar 3.2 g