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.



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.


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

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