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Southwestern Ham and Corn Chowder

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."
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30 m servings 291 cals
Original recipe yields 6 servings

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  • Prep

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  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.


  • 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.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts

Per Serving: 291 calories; 22.8 g fat; 15.8 g carbohydrates; 9.7 g protein; 21 mg cholesterol; 1377 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 4
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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.

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...

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!

Made it without ham or cayenne pepper- delicious!