Quick and Easy Chicken and Ham Corn Chowder recipe

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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.

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