Southwestern Ham and Corn Chowder Recipe

Southwestern Ham and Corn Chowder Recipe

  • 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
  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.
  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.
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