-
-
My review
Southwestern Ham and Corn Chowder
8
Nicole Baker Jordan
"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."
Added to shopping list.
Go to shopping list.
Ingredients
30 m servings 291Original recipe yields 6 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
- 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.
You might also like
Footnotes
- 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.
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 5Most helpful
Most positive
Least positive
Newest
5/18/2016
This was a very flavorful soup. Great for a cold day. Our daughter is dairy free so it was a nice new meal option for us.
4/5/2016
I've made this recipe 3 times already and everyone who tasted it loves it! I decided to make it with white sweet corn and diced a poblano pepper and onions which really made it spicy and delici...
10/15/2016
we don't get southwestern corn in cans up here, but I made some using a Paula Deen salad recipe I found online and it turned out amazing! thank you for this recipe!
9/21/2018
Needs no salt/pepper at the end. Great spicy meal. I made without corn relish, but I did add 1/4 cup green bell peppers to balance spiciness. Coconut milk also balances the spices out. Thanks fo...