- 1 tablespoon bacon drippings
- 1 cup chopped deli-style ham
- 10 ounces diced cooked chicken
- 1 cup peeled and diced potatoes
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried marjoram
- 1/2 teaspoon onion powder, or more to taste
- 1/4 teaspoon garlic powder
- 1 (15.25 ounce) can whole kernel corn, undrained
- 1 (15 ounce) can cream-style corn
- 1 (10.75 ounce) can low-sodium chicken broth
- 1/2 cup low-fat (1%) milk
- Heat bacon drippings in 6-quart Dutch oven or stockpot over medium heat. Cook and stir ham in hot bacon drippings until slightly browned, about 5 minutes. Add chicken and potatoes to the pot; cook and stir until the potatoes soften slightly, about 5 minutes. Season the ham mixture with thyme, marjoram, onion powder, and garlic powder.
- Pour cans of whole kernel corn, cream-style corn, and chicken broth into the pot. Stir milk into the mixture. Bring the liquid to a boil, reduce heat to medium-low, and cook at a simmer until the potatoes are completely tender, about 10 minutes.