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.

• Preparation Time: 10 mins
• Cooking Time: 20 mins
• Total Time: 30 mins
• Calories: 292 Calories

Ingredients

• 1 (15 ounce) can pumpkin puree
• 1 teaspoon garlic salt
• 1 teaspoon paprika
• salt and ground black pepper to taste
• 2 cloves garlic, minced
• 2 cups chicken broth
• ½ teaspoon ground cumin
• 1 small onion, diced
• ½ teaspoon cayenne pepper, or to taste
• 1 ½ cups cubed cooked ham
• 1 (13.5 ounce) can coconut milk
• 1 tablespoon coconut oil
• 1 (7 ounce) can southwest-style corn

Recipe Instructions

Step 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.

Step 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.