Rating: 5 stars
8 Ratings
  • 5 star values: 7
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe Summary

cook:
20 mins
total:
30 mins
prep:
10 mins
Servings:
6
Yield:
6 servings
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Ingredients

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

Directions

Instructions Checklist
  • 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.

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  • 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.

Cook's Note:

Southwestern corn contains red bell peppers, poblano peppers, and black beans.

You may continue to simmer chowder on low heat for longer if you would like to develop flavors more.

Nutrition Facts

292 calories; protein 9.7g; carbohydrates 15.8g; fat 22.8g; cholesterol 20.6mg; sodium 1376.7mg. Full Nutrition
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