Southwestern Ham and Corn Chowder Popular Recipes

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Southwestern Ham and Corn Chowder

"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
• 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

Instructions :

Prep : 10M	Cook : 6M	Ready in : 30M

• 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.

Notes :

• 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.
• Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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