- 1 tablespoon coconut oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon paprika
- 1 teaspoon garlic salt
- 1/2 teaspoon cayenne pepper, or to taste
- 1/2 teaspoon ground cumin
- 2 cups chicken broth
- 1 1/2 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
- 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.
05/05/2018
recipepes.com
Southwestern Ham and Corn Chowder, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
