Southwestern Ham and Corn Chowder

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.

INGRIDIENT

1 tablespoon coconut oil

1 small onion, diced

2 cloves garlic, minced

1 teaspoon paprika

1 teaspoon garlic salt

½ teaspoon cayenne pepper, or to taste

½ teaspoon ground cumin

2 cups chicken broth

1 ½ cups cubed cooked ham

1 (7 ounce) can southwest-style corn

1 (15 ounce) can pumpkin puree

1 (13.5 ounce) can coconut milk

salt and ground black pepper to taste

DIRECTION

Step: 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.

Step: 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.

NUTRITION FACT

Per Serving: 292 calories; protein 9.7g; carbohydrates 15.8g; fat 22.8g; cholesterol 20.6mg; sodium 1376.7mg.

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