Southwestern Ham and Corn Chowder recipe
All Recipes Soups, Stews and Chili Recipes Chowders Corn Chowder Recipes
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 caloriescarbohydrate: 15.8 gcholesterol: 20.6 mgfat: 22.8 gfiber: 3.9 gprotein: 9.7 gsaturatedFat: 16.5 gservingSize: -sodium: 1376.7 mgsugar: 3.2 gtransFat: : -unsaturatedFat: : -
Directions Southwestern Ham and Corn Chowder
Directions
-
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.