Quick and Easy Chicken and Ham Corn Chowder recipe

All Recipes Best Recipe Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Cream of Potato Soup Recipes

Ingredients

1 tablespoon bacon drippings
1 cup chopped deli-style ham
10 ounces diced cooked chicken
1 cup peeled and diced potatoes
½ teaspoon dried thyme
½ teaspoon dried marjoram
½ teaspoon onion powder, or more to taste
¼ teaspoon garlic powder
1 (15.25 ounce) can whole kernel corn, undrained
1 (15 ounce) can cream-style corn
1 (10.75 ounce) can low-sodium chicken broth
½ cup low-fat (1%) milk

Nutrition Info

289.9 calories
carbohydrate: 34.8 g
cholesterol: 51.3 mg
fat: 9.2 g
fiber: 3.3 g
protein: 20.6 g
saturatedFat: 2.7 g
servingSize: -
sodium: 802.1 mg
sugar: 5.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat bacon drippings in 6-quart Dutch oven or stockpot over medium heat. Cook and stir ham in hot bacon drippings until slightly browned, about 5 minutes. Add chicken and potatoes to the pot, cook and stir until the potatoes soften slightly, about 5 minutes. Season the ham mixture with thyme, marjoram, onion powder, and garlic powder.

  2. Pour cans of whole kernel corn, cream-style corn, and chicken broth into the pot. Stir milk into the mixture. Bring the liquid to a boil, reduce heat to medium-low, and cook at a simmer until the potatoes are completely tender, about 10 minutes.

Recipe Yield

6 servings

Recipe Note

This is a soup I make with ingredients we always have. The kids love this with skillet cornbread or biscuits! Would be great in bread bowls, too! Serve hot.

Do you like the recipe? Share this tasty recipe!