This is a soup I make with ingredients we always have. The kids love this with skillet cornbread or biscuits! Would be great in bread bowls, too! Serve hot.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

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  • 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.

Cook's Notes:

You can use any type of cooking oil in place of the bacon drippings, but the bacon fat gives an extra layer of flavor.

Frozen hash brown-style potatoes can be used in place of the potatoes for even easier preparation.

Partner Tip

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

Nutrition Facts

311 calories; 11.5 g total fat; 54 mg cholesterol; 806 mg sodium. 34.8 g carbohydrates; 20.6 g protein; Full Nutrition

Reviews (2)

Read More Reviews

Most helpful positive review

Rating: 4 stars
10/30/2014
I had some leftover ham and chicken in the frig so this recipe was a perfect fit. I made it with chicken broth that was seasoned with roasted veggies and herbs. Overall the soup was satisfactory but in my opinion needed cheese. I'm adding a small amount of cheese when reheating the leftovers. A nice soup for a cold fall day! Read More
(1)

Most helpful critical review

Rating: 2 stars
04/23/2019
Made per directions. The thyme and marjoram overpowered the overall flavor. Read More
2 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
10/30/2014
I had some leftover ham and chicken in the frig so this recipe was a perfect fit. I made it with chicken broth that was seasoned with roasted veggies and herbs. Overall the soup was satisfactory but in my opinion needed cheese. I'm adding a small amount of cheese when reheating the leftovers. A nice soup for a cold fall day! Read More
(1)
Rating: 4 stars
10/30/2014
I had some leftover ham and chicken in the frig so this recipe was a perfect fit. I made it with chicken broth that was seasoned with roasted veggies and herbs. Overall the soup was satisfactory but in my opinion needed cheese. I'm adding a small amount of cheese when reheating the leftovers. A nice soup for a cold fall day! Read More
(1)
Rating: 2 stars
04/23/2019
Made per directions. The thyme and marjoram overpowered the overall flavor. Read More
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