Quick and Easy Chicken and Ham Corn Chowder
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.Advertisement
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.
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.
Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.