Lunch: Quick and Easy Chicken and Ham Corn Chowder

Recipe by drmomof2boys 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.

Ingredients

1 tablespoon bacon drippings
1 cup chopped deli-style ham
10 ounces diced cooked chicken
1 cup peeled and diced potatoes
1/2 teaspoon dried thyme
1/2 teaspoon dried marjoram
1/2 teaspoon onion powder, or more to taste
1/4 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
1/2 cup low-fat (1%) milk

Instructions

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.
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.

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